🌱How to make kombu dashi and Tukudani.

Hello everyone! I’m Ryusei.
Today I introduced how to take kombu Dashi and made kombu no tsukudani using used kombu. Kombu Dashi is essential Dashi for Japanese vegan meal which is called “Shojin ryori”.
And this video I’ve show you Japanese map which I had made. In the future I’d like to make videos which is much more interesting, enjoyable and informative! Thank you!!
Recipe
~kombu Dashi~
Water　　1000 grams
Kombu　　20 grams
~kombu tsukudani~
Used kombu　　50 grams
Water　　　　　200 grams
Vinegar　　　　 5 grams
Sake　　　　　 15 grams
Mirin　　　　 15 grams
Sugar　　　　 15 grams
Soy sauce　　 20 grams
Sesame
00:00 opening
00:40 Japanese map
01:45 make kombu Dashi
04:11 make kombu no tsukudani
07:49 ending
#japan #japanesefood #japaneseculture #cooking #homemadefood #kombu #dashi #tsukudani #onigiri #japanesetraditonal #japanlife #japon #japonais #vegan #veganrecipes

[@georgiawegrzyn5297]

You are an excellent teacher 👏

[@kyodokan.japanese.cuisine]

I’m very glad you said that!

[@georgiawegrzyn5297]

I like your map of Japan because I like geography and it is good to know where the ingredients are growing.

[@kyodokan.japanese.cuisine]

Thank you very much! I like geography too. I keep making maps of Japan.

[@Max-dm8ee]

As per usual an amazing video Ryusei-San! I am always so happy when I watch your videos!

[@kyodokan.japanese.cuisine]

Thanks always! Your comment makes me happy too! Thank you very much!!

[@johnNJ4024]

Konichiwa Ryusei-san! :)
As others have commented, I have been discarding the used kombu. The next time when I make dashi from scratch I will follow your cooking instructions. You have made another interesting and informative video! Again I have learned something new. Domo arigato!!! :D

[@kyodokan.japanese.cuisine]

Konichiwa! Yes, please try it. Thank you. I’ve started a new challenge. It’s a little bit tough but it’s very interesting for me too! Arigato :)!!

[@Ieatlikeabird-mh7tz]

I really love the video! Do you know that I have been throwing away the kombu after I made the dashi as I tried to cut them into thin strips and they were still tough to eat.Now I know how to make them soft!! I have seen them being served at a restaurant,now I can make my own.Thank you Ryusei!!

[@kyodokan.japanese.cuisine]

Thank you so much! Yes, please try it. I often eat tsukudani in the morning!! I hope you’ll enjoy it😊!!

[@MrLemonT10]

Once again, it is a very interesting video, I learned a lot ! Thank you

[@kyodokan.japanese.cuisine]

Thank you! I’m very glad you enjoyed my video!

[@flapdrol]

I recently made dashi from kombu and katsuobushi, and used what was left of them to make a sort of furikake: Chop it up finely and slowly bake it dry in a pan, add some soy sauce in the process. (I had some chili paste I used as well to add some spice, perhaps use regular finely chopped chili if you want)
Real easy and tastes great on lots of dishes as a topping.

[@kyodokan.japanese.cuisine]

Thank you for teaching me! It’s looks really delicious and I like spicy taste. Thank you!

[@georgiawegrzyn5297]

First !!!

[@kyodokan.japanese.cuisine]

Thank you!