How to make dashi from fish flakes

The Lufthansa flight attendants learn how to make dashi stock from bonito fish flakes during their cooking class with Shuji in Seki City near Nagoya. The three guests also have learned to make tempura dipping sauce, and how to prepare and deep fry prawns and fukinoto (budding wild vegetables picked in the fields). Also learned to prepare and arrange assorted Nabe, hot pot with udon, thick noodle, fish cakes, shell fish, chicken, tofu, mushrooms and locally grown winter vegetables. The guest cooking students have enjoyed a dinner of their own creations and timeless talk with Shuji and his 75 year old mum who also showed the guests how to make gomoku-mazegohan, boiled rice with sirt-fried five ingredients.

Category:

Howto & Style

Tags:

• Japanese
• cooking
• class
• dashi
• stock

[ChronoShinta]

I know this defeat the purpose of taking the Kombu out, but can you cut up the Kombu and use it as seaweed for miso soup?

[hangawara]

smells good. i make a dried anchovie dashi at my site thats good too. a little less expensive.

[hangawara]

Nice dashi.  I save the kombu to make tsukudani.

[Naproxenum]

thanks that was very educative and fun to watch.

[aurezio]

Thanks a lot!