Make ANYTHING Taste Better (Dashi Shoyu)

[@Mickcotton]

Oh Wow ✅ Shoyu on the highest level I’m going to the store & purchase these ingredients & prepare a bottle of this Umami Shoyu ❤️your lessons are Amazing & ThankYou So Much Do you think that I could make this w/ regular Kikkoman or Aloha Shoyu ? I really appreciate it. 😅✅👍🎉🌺

[@_Lightning_Dog_]

Of course you can but the shoyu Marc recommends really is outstanding. It will blow your mind.

[@Mickcotton]

@@_Lightning_Dog_ I bought it ✅ Marunaka Shoyu 😊👍

[@NoRecipes]

Sorry for the slow response! I hope you enjoy the Marunaka. It's a little spendy so I usually use it for dishes where it's the main seasoning, or for using it straight on food. I hope you enjoy it!

[@RhubarbAndCod]

Okay, this was just amazing to watch. What a fantastic home made condiment to create! It must just be umami extreme. I'd love to try out that soy sauce on its own as well, as the company seems like they're doing fantastic things. That re-use of the konbu was so wonderful too... those incredible onigiri are all I want to snack on! Thank you for this Marc!

[@NoRecipes]

Thanks Susan! Between this and my teriyaki sauce you can mix and match in different ratios to season pretty much any Japanese dish so it's a handy one to have on hand.

[@arturotolentino7538]

❤️ it 👍 thanks 🙏🏼 very helpful, domo ne 🇯🇵 I ms that 😋😋

[@hashachar70]

I just made it and it is sitting in my fridge--for the next 2 days. I can't wait to use it! Thank you, Marc!!!

[@NoRecipes]

I hope you enjoyed it!

[@ChaioftheEast07]

Oh, my! This dashi syoyu looks so easy to make and delicious. I will definitely try this soon. The combo and katsuobushi filling for onigiri and the upcycled rice look so easy to make too. I’m excited to try it for my husband’s bento. Thanks for this again, my friend.

[@NoRecipes]

I hope you enjoy it, it's a handy condiment to have on hand. If you have a bottle of this and a bottle of teriyaki sauce you can mix and match to season pretty much any Japanese dish.

[@edemarinnami3385]

Very good recipe!!!Congratulations by your good job 👍👍👍

[@NoRecipes]

Thank you!

[@Mickcotton]

Making my 3rd Batch ❤. It’s Absolutely Amazing. Thank You So Much 😊

[@kathcares]

❤

[@NoRecipes]

So happy to hear you've been enjoying this man! I use it in almost everything as my default soy sauce.

[@Mickcotton]

@@NoRecipes it is my Tradition Now !!! To infuse insane Umami into my Shoyu !! ✅. All because of your Expertise. Thank You Sir 😀🇯🇵

[@prototypekev1347]

I’m coming to Japan around Christmas time. Can’t wait to eat some delicious food there.

[@NoRecipes]

I hope you enjoy your trip. There's so much deliciousness to be consumed here and winter is a great season for seafood.

[@Mickcotton]

I just ordered everything from Kokoro Cares ❤. Exact ingredients like you did. I can’t wait. Thank You So Much Marc Cheers ✅🌺Aloha

[@NoRecipes]

Hope you enjoy them! The katsuobushi is a great way to add umami/smokiness to foods (it almost tastes like bacon). The konbu is straight up umami (it's how MSG was discovered), so it's a great addition in soups and sauces (I use it in Western foods like chicken soup and meat sauce).

[@Mickcotton]

@@NoRecipes your insight & perfection is second to none I’m so so grateful Marc. Thank You So Much 😊 I’ll do a video of my experience. Making your Dashi. Soon. ✅😎

[@NoRecipes]

@@Mickcotton Looking forward to seeing it!

[@Maplecook]

Running this again from the start, because watch time! Fist bump!

[@kathcares]

I just can't focus and chat, so I always come and watch twice. And comment!😁

[@Maplecook]

@@kathcares I missed your comment about expensive ingredients, sorry! Ohhhhh, just you WAIT till you see gyoza 2! hahaha

[@Maplecook]

@@kathcares The feeling is mutual! =)

[@NoRecipes]

Thanks buddy! Hope you had good week!

[@Maplecook]

@@NoRecipes Ohayou!! Konnichiwa kana?

[@jfbrko290]

So when infusing the soy sauce, I would have thought you were going to at least heat up the mixture a little bit before letting it set in the fridge overnight, sort of life a light simmer to help draw out the flavors from the kombu and fish flakes. Is there a reason why you wouldn't want to do that? And does it not make much of a difference flavor-wise to not do heat it all up a bit before putting it in the fridge?

[@NoRecipes]

You can read more about my thoughts on this in the full recipe on my website (link in video description), but the short answer is that heating it causes ingredients to release more flavors into the soy sauce (including unpleasant ones). This method makes for a more delicate dashi soy sauce. Think of it like the difference between cold brew coffee/tea vs one that's hot brewed.

[@jfbrko290]

@@NoRecipes thanks Mark! I'll definitely check out the recipe article you mentioned! I love making dashi stock from dried shiitake and Kombu so I can only imagine how good it'll be when infused in a good quality soy sauce!

[@jonmclaughlin4128]

some videos about making dashi say that boiling kombu can make it bitter so that might be why it was not heated.

[@HadalBlue]

Wow the dashi soy sauce looks so good, I’m going to head online now to look for the ingredients! And i love how you upcycled the katsobushi kombu into onigiri! That’s another level of kitchen science and creativity for me!

[@NoRecipes]

Thanks! I don't show it much in videos, but I up-cycle pretty much everything. It's a fun way to enjoy leftovers in a new way. Sometimes with things like roast chicken it gets up-cycled twice (bones turn into stock -> stock turns into chicken soup -> left over soup gets turned into pot pie).

[@HadalBlue]

@@NoRecipes Yes I guess upcycling food is not only an art on its own, it is a skilful art of using up food in its most flavourful way! Nobody really likes chicken breast in my home, so breast meat from roast chickens often find their way into spaghetti or chicken noodles.. and my “customers” can’t tell 🤭😂

[@HadalBlue]

@@NoRecipes please show more food upcycling tips, love it!

[@NoRecipes]

@@HadalBlue I think I have the most fun in the kitchen figuring out ways to transform leftovers. The trouble with sharing them here is that it requires other dishes to be made before to make the components of the upcycled dish (limited audience). I'll try to be better about sharing these ideas on Twitter.

[@HadalBlue]

@@NoRecipes No problem, truly understand. Either way, you have a knack of making everything look so yummy on video!

[@AndrewsSimplecooking]

Hi Marc this Soy Sauce Looks incredible and I imagine would add such great flavour to any dish thanks for sharing have a good week

[@NoRecipes]

Thanks Andrew! Soy sauce is pretty flavorful on it's own, but this just takes it to the next level😄

[@manasikashyap]

Thank you for sharing this!!

[@NoRecipes]

You're welcome!

[@Patoruzita09]

Thank you so much! Ive always wanted to make Japanese 🇯🇵 food now I can! Thank you so much!!

[@NoRecipes]

You're welcome! I have a lot of Japanese recipes covered on here and I'm here to help if you ever have any questions.

[@Patoruzita09]

@@NoRecipes thank you so much!

[@nickmorales8146]

Hi Marc order the Japanese soy sauce just waiting on it as soon as it gets here I'll put together the soy sauce and that will give it a try thank you for the recipe and as always your friend in southern Nevada Nicholas

[@NoRecipes]

Hi Nicholas, I hope you enjoy this! I keep 4 forms of soy sauce in my fridge (plain soy sauce, teriyaki sauce, ponzu, and dashi soy sauce). This one gets used when I want to add a little extra umami to foods, such as to season soups and sauces. I also use it tableside as a condiment.

[@nickmorales8146]

@@NoRecipes hello there Marc I also keep a variety of soy sauce in my fridge I have dark soy sauce light soy sauce I have Chico men soy sauce I have teriyaki sauce that I know make it the way you showed me with the sake and the sugar and so and I also have a variety of fish sauce the one I like the most is red boat from Vietnam so I don't have any Japanese soy sauce and I haven't seen any of the Japanese market where I go so I'm ordering it from you what are these from the people that you get it from anyways I have recipe for like all the ones that you mentioned the ponzu and the I haven't tried this one so as soon as I get so I just I'm going to make it and keep it on hand all right brother thanks for your input LOL and thanks for the recipes and the videos really appreciate it as always your friend and Southern Nevada and Nicholas helping it make this too long anyways later I'm out

[@banana7400]

What brand of katsuoboshi do you recommend?

[@NoRecipes]

There's a link in the video description to the katsuobushi I used for this recipe.

[@banana7400]

@@NoRecipes thank you, I missed that

[@Mortisfy_yt]

The Way of presentation is really awesome 😎 looks so yummy 😋 and tasty 🤤 such an amazing recipe. Really I loved the way of your preparation. I can imagine it’s fantastic taste 🔥appreciate your cooking skills ❤️ big like 👍🏻

[@NoRecipes]

Thank you for the kind words!

[@DiggingForHealth]

I wish we had access to that soy sauce here in the US! I tend to reach for a brand of Tamari because we prefer the flavor, I wonder if they use a more traditional method to make it, I'll have to look into it! I love your videos, Marc! They always get me thinking outside the box! I'm about to attempt making okonomiyaki today and I've already watched both of your videos but I'm going to watch them again! You're an inspiration!

[@NoRecipes]

Thanks! I’m so happy to hear you find my videos helpful Marunaka is available in the US from Kokoro Care Packages (there’s a link in the video description), the only catch is it’s pretty expensive. As for tamari, the difference is that it’s made with only soy beans(no wheat). I believe it’s also aged for longer. This gives it a very strong taste that works for some dishes, but it’s overpowering in a lot of Japanese foods.

[@_Lightning_Dog_]

The Marunaka’s soy sauce you recommend really IS outstanding. If my memory serves me well I got a bottle in your Kokoro box last year. Now it is all I use. I’m onto my third large bottle. Sure, it costs a bit more but there’s really no going back to average ordinary soy sauce after having the Marunaka. Now I have to go and take a tiny sip of it because it’s on my mind. Thanks Marc!

[@NoRecipes]

So happy to hear you've been enjoying Marunaka's soy sauce. I still use Japanese Kikkoman for most cooked dishes, but Marunaka's all I use for anything where the soy sauce is used straight or is the main seasoning component.

[@hashachar70]

Woo-Hoooo!!! I ended up letting it sit in the fridge for 4 days, and just love the sauce. I used the konbu and katsuobushi leftovers in rice, on sliced cucumbers, in a tossed salad and in a tossed tuna salad with sliced green, cooked kidney and garbanzo beans. So far I've used the dashi shoyu on some fish I broiled in the oven. It really takes so little of the dashi shoyu to add that unbelievable umami bomb! I'll be adding it soups, stews, dumpling fillings and whatever else I can think of. The consistency is not unlike a reduced balsamic. I use a teaspoon and drizzle it into whatever I'm making and taste until it is just right. That 1 cup's worth will last a lot longer than people might think--and it is marvelous!!! Thank you So Much, Marc!!!!!

[@NoRecipes]

So happy to hear you’ve been enjoying it. Thanks for sharing all your great ideas for using it😄

[@londoncity1]

I’m coming to Japan around Christmas time. Can’t wait to eat some delicious food there.

[@NoRecipes]

👍🏼 Enjoy your trip! Lot's of delicious food to be eaten here.

[@LarrysFishing]

Didn't take long for the wife to start watching with me. We loved the video and can't wait to try and make this, well she'll make it and we will both give it a go :) Great job once again, cheers!

[@NoRecipes]

Thanks Larry! I hope you both enjoy it, it's a super versatile condiment to have on hand along with my teriyaki sauce.

[@carmenm.4091]

Mouth watering…🤤

[@NoRecipes]

Thanks!

[@vanusavargas378]

😋very good🤤

[@NoRecipes]

Thanks Vanusa! Good to see you over here on KZbin!

[@kathcares]

Yay! You got it done!😁 See you shortly. ⋖⋑:≋ ↑↑This↑↑ was supposed to appear on the notification post.🤔 My actual comment is not here, or anywhere. KZbin!🤷‍♀️ It remains a mystery to me. 🕵️‍️ I had seen dashi shoyu in the stores, but I never knew what it was or how to use it. Now I know how to make it AND how to use it!😊 Great video! I love learning how to make those expensive ingredients go farther. Can they be frozen for future use? It might be good to add the konbu to the stock bag, and I was thinking of sneaking the katsuobushi into a meat sauce. I'm not eating a lot of rice right now.

[@NoRecipes]

The konbu would definitely still be good in stock and I love the idea of using the katsuobushi in meat sauce. I think it would be akin to adding bacon to meat sauce.