Uploaded November 2021 | Updated September 2026, 2 weeks ago

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Today! Finally I would like to share how to make Dashi which you can keep in the fridge for a while and very useful for anytime you want to use🤣
Then I’ll make a recipe with taro roots using the Dashi✨
I hope you will enjoy it too!
Shirasu I used for the Furikake meant below as I searched and found out exactly same as Nightridergal said!
Shirasuboshi: boiled and dried young anchovies.

Dashi for the base,
Sake 1 : Mirin 1 : Soysauce 1

When you use the Dashi base, use kelp and bonito Dashi to make it nice deep taste.
The best ratio will be

Sake 1 : Mirin 1 : Soysauce 1 : Dashi soup 14

Enjoy cooking 🥳