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45,931 Views • Nov 18, 2022 • Click to toggle off description
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How to make Shiitake Mushroom Broth
shiitakejapan.com/en/shojin-dashi-vegetable-broth.…
Make miso paste from scratch with Samira
www.alphafoodie.com/how-to-make-miso-paste/
www.kingkogi.ca/ ★ Martina’s Merch and Recipe Blog~
King Kogi Instagram: www.instagram.com/king.kogi/
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00:45 What is Dashi?
02:45 Dried Shiitake Mushrooms
03:49 Bonito Flakes
05:26 Shoyu (soy sauce)
08:00 Mirin and Cooking Sake
09:20 Cooking Sake
09:34 Miso P
Views : 45,931
Genre: Education
Date of upload: Nov 18, 2022 ^^
Rating : 4.955 (43/3,758 LTDR)
RYD date created : 2024-04-11T03:54:41.404226Z
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YouTube Comments - 194 Comments
Top Comments of this video!! :3
Me watching this whole video knowing full well that I do not cook XD
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I’m glad these videos are finding a safe home!
I missed these and they fit so well here
Also you’re absolutely the reason I keep stock miso paste now!
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My personal favorites to keep in my pantry are Kewpi Mayo, Bulldog Worcestershire sauce, and okonomiyaki flour!
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greeting from Hong Kong. We also cook with fermented bean curd quite often. Most common ones are little light yellow square cubes (salty ) and bigger red cubes (sweet savoury). 0ut them in stew, stir fry, deep fry and even baking.
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I thought I was going crazy for a sec there, could've sworn I'd seen this already... Turns out I was right all along! 😅😂
Nice to see the new channel being beefed out with all your creations, good luck Martina! 💖
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Dashi tsuyu is seriously so convenient to use as a base for udon, gyudon recipes..
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I would love to see a video of you trying a Korean restaurant in Japan!
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I recently found a new Asia shop in my city. It has sooo many items I got lost a little bit. Your video helps me a lot
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Omgggg we need korean cooking essentials too!!
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Your pantry looks organized. Seems like all the items are arranged in a perfect manner. We will definitely look forward to more videos like this. Keep up the good work.
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We have several fermented beans foods/condiment used in cooking here in Indonesia. We have Tauco/Taoco which is probably our version of Miso/Dwaenjang although its usage is not as widespread compare to those latter two. But the most common fermented bean used in cooking here is Tempe!
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I found you several years ago while searching for “miso soup” where I learned how to make dashi from one of your Martina’s Midnight Munchies videos. Thanks for continuing to enlighten my mind and help open me up to new ideas and food sensations. I’m so proud to be able to support your channel on Patreon. You go, girl!
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Thank you for your inclusivity of those of us who don't (can't) drink alcohol! I've been sober a few years now, but would still love to try recipes that include sake or rice wine! :)
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The plants in the background make me so happy!
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Gluten, crustacean, mollusc and soy protein allergies mean I have to be extra careful with Japanese ingredients.
No miso, no tofu no stock powder that isn't labelled 'gluten free', no curry cubes (cry), *no edamame*, no noodles (even udon and soba noodles have wheat!), no wheat protein, no fish cake, and *no soy sauce unless it is wheat-free*!
You may also find that importation on some seaweed items is limited for biosecurity reasons in some countries (NZ and Australia).
sigh
The good news is that with extra effort, you can make delicious gluten-free Japanese food! You cannot make all the classic dishes, but options still exist.
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Slowly building my cupboard full of Japanese and Korean pantry essentials. Having these items makes all the difference in the world when trying to recreate my favourite dishes~
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Thanks for this Martina! For me its easier to buy Korean ingredients because I can read Korean. But when it comes to Japanese and Chinese ingredients I'm always so lost! So this is a perfect starting point
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you can also put up the kombu after soaking and simmer it to make kombu tsukudani, it's great as a side dish or onigiri filling, or fill with some salmon and simmer.
What I understand looking at the linguistic side is that teri yaki is derived from the onomatopeia teri teri which means shiny. So teriyaki litterally means shiny grilled. That's why you also see for example dishes in cooking magazines that are called teri-ni; it refers to the "shiny" sauce.
Here in the Netherlands we don't have any fermented beans. So we use the Japanese and Korean names for these bean pastes.
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I'm Chinese and we use fermented beancurd paste. I only ever really use it for one specific dish in the fall though (cooked Chinese water spinach). I'm sure there are many other uses for it. We also have a fermented black soybean paste, but ours is very rich, salty and savoury. It's commonly used in mapo tofu or fish dishes. I love having it with rice😋😋😋
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@KingKogi
1 year ago
Hello, Martina here~ I'm beginning to migrate some of my videos from my old YouTube channel over to King Kogi, so if this video feels familiar, that's why. If you haven't seen it before, please enjoy! :_wow::_Martina:
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