How to make Luxury Dashi | AGO Dashi | Japanese soup stock скачать в хорошем качестве

How to make Luxury Dashi | AGO Dashi | Japanese soup stock

We will introduce how to make ``Ago Dashi,'' a high-quality dashi made from flying fish, including important points to note, characteristics of the taste, and a comparison of whether it is better to make it cold or boiled. ▼Adashi stock▼ ・40g dried sardines ・Water 1L Nagasaki Prefecture is famous for chin, but they are also caught in Kagoshima Prefecture, Tottori Prefecture, Niigata Prefecture, and on the Sea of Japan coast. Although it is relatively light, it has a rich flavor because it contains a lot of the umami ingredients inosinic acid and glutamic acid. The fat content is about 5% of hard sardines. As it is high in protein and low in fat, it is attracting attention as a food for dieters and sports people. It is low in fat, which is the cause of the fishy smell when dried. Fat content causes deterioration due to oxidation. When oxidized, the taste changes and the original taste of dried sardines is lost. In this respect, dried sardines have a low fat content, so they are less susceptible to oxidation. ▼Types and characteristics of flying fish that can be used in chinese soup stock▼ ・Acho Niboshi: Flying fish boiled and then dried. It is characterized by a clear and refreshing soup stock. ・Yakiago: Grilled and dried raw flying fish. The aroma of grilling increases the flavor. The price is also expensive. ・Smoked chin: Made using the bonito flakes method. A powerful scent. The price is also expensive. ▼Easy and authentic way to make basic thick-yaki eggs that won't fail    • 簡単本格失敗しない基本の厚焼き玉子【婚活ごはん】美味しい卵料理のコツとポイント Ho...   The cooking methods and recipes introduced here are my own. Please arrange the amount according to your preference. ☆A portion of the proceeds from this video will be used to support activities for people who have cancer, illness, disability, injury, etc. like me. ▼I would be happy if you could subscribe to the channel▼    / @hokkoricooking   0:00 How to make agodashi opening 0:22 What is the chin? 1:05 About dried sardines 2:14 Preparation of dried sardines 3:46 Add dried dried sardines to water and drain. 5:27 The cold brew soup stock is ready 5:44 How to make boiled ago dashi 7:13 Boiled Agodashi is ready 7:29 Comparison of cold brew and boiled Agodashi 8:37 Recommended dishes #Basic Japanese food #How to make dashi #It's easy #Heartful cookingWe will introduce how to make ``Ago Dashi,'' a high-quality dashi made from flying fish, including important points to note, characteristics of the taste, and a comparison of whether it is better to make it cold or boiled. ▼Adashi stock▼ ・40g dried sardines ・Water 1L Nagasaki Prefecture is famous for chin, but they are also caught in Kagoshima Prefecture, Tottori Prefecture, Niigata Prefecture, and on the Sea of Japan coast. Although it is relatively light, it has a rich flavor because it contains a lot of the umami ingredients inosinic acid and glutamic acid. The fat content is about 5% of hard sardines. As it is high in protein and low in fat, it is attracting attention as a food for dieters and sports people. It is low in fat, which is the cause of the fishy smell when dried. Fat content causes deterioration due to oxidation. When oxidized, the taste changes and the original taste of dried sardines is lost. In this respect, dried sardines have a low fat content, so they are less susceptible to oxidation. ▼Types and characteristics of flying fish that can be used in chinese soup stock▼ ・Acho Niboshi: Flying fish boiled and then dried. It is characterized by a clear and refreshing soup stock. ・Yakiago: Grilled and dried raw flying fish. The aroma of grilling increases the flavor. The price is also expensive. ・Smoked chin: Made using the bonito flakes method. A powerful scent. The price is also expensive. ▼Easy and authentic way to make basic thick-yaki eggs that won't fail    • 簡単本格失敗しない基本の厚焼き玉子【婚活ごはん】美味しい卵料理のコツとポイント Ho...   The cooking methods and recipes introduced here are my own. Please arrange the amount according to your preference. ☆A portion of the proceeds from this video will be used to support activities for people who have cancer, illness, disability, injury, etc. like me. ▼I would be happy if you could subscribe to the channel▼    / @hokkoricooking   0:00 How to make agodashi opening 0:22 What is the chin? 1:05 About dried sardines 2:14 Preparation of dried sardines 3:46 Add dried dried sardines to water and drain. 5:27 The cold brew soup stock is ready 5:44 How to make boiled ago dashi 7:13 Boiled Agodashi is ready 7:29 Comparison of cold brew and boiled Agodashi 8:37 Recommended dishes #japanesefood apanese food #dashi #howto #cooking