所さんの目がテン！2024年12月1日 アレを使って簡単に料亭並みのだしをとる方法and本格だし活用法
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00:00Megaten Hajimaryo!
00:05Megaten! Megaten! Megaten!
00:10Japanese traditional food culture, Washoku, has been registered as a World Unesco Intangible Cultural Heritage.
00:18When it comes to Washoku, dashi is a must.
00:25Haneda Airport's limited-time vending machine has become a hot topic.
00:31Dashi you can drink with a can.
00:36It's been installed at the airport so that people who are tired from traveling the world can take a break.
00:46It's a very mild taste. It's very Japanese.
00:54In addition, this dashi specialty store sells a variety of dashi packs,
01:00from Japanese-style dashi to chicken and vegetables.
01:07This dashi specialty store is very popular with foreigners.
01:13There are more and more foreign customers,
01:19and the number of young couples is increasing, so I think the popularity of dashi will continue.
01:26This time, we will investigate the popular dashi.
01:31How can you easily make delicious dashi at home without taking a bath?
01:40It's different!
01:43It's a little sweet.
01:47In addition,
01:48I especially like kelp.
01:50Wow, this is amazing. Wait a minute, this is all different.
01:55What is the dashi dish that many people want to eat?
02:03It's delicious!
02:05It is because there is dashi that the taste spreads deeply.
02:11This mega store will investigate the dashi that makes the dish more delicious.
02:17Is it the science of dashi?
02:19It's definitely more delicious than Japanese food with dashi.
02:24And now, from young people to foreigners,
02:27it's becoming popular with people who didn't know dashi.
02:31To understand the charm of dashi,
02:33it is good to take dashi from kelp, bonito, and other ingredients.
02:39However, some people still think that it is difficult to take dashi from ingredients.
02:45So, we have investigated how to easily make delicious dashi.
02:52We asked people in the city about how to make dashi.
02:57There are a lot of kelp dashi.
03:00We use kelp dashi.
03:02There is something like a pack, and you put it in hot water and take it.
03:08According to a survey conducted by the Japanese Kelp Association,
03:1280% of people use kelp dashi or dashi pack
03:15when asked what kind of dashi they use.
03:19In Japan, about 20% of people take dashi from kelp, bonito, and other ingredients.
03:27It's a little annoying.
03:30I don't have much time, so I think it's hard to take time.
03:36I don't really know how to make dashi.
03:42So, Tsuyukubo-sensei, who usually takes dashi from ingredients and wants to convey its charm,
03:48cooperated with us.
03:51We will investigate how to easily take dashi as an introduction to dashi.
03:56There are a lot of things that seem difficult to take dashi from ingredients.
04:01It's an image with a high hurdle.
04:03Then, this time, I would like to try various ways to take it
04:08such as how to take it from ingredients.
04:12First of all, kelp.
04:14This time, we will try the basic method and two easy ways.
04:20First of all, the general way to take it.
04:23Before using kelp, wipe off the dirt on the surface with a hard cloth.
04:29If you only use kelp dashi for cooking,
04:32use 3% kelp for the amount of water.
04:36In the case of 1 liter of water, 30 grams of kelp.
04:42Leave it for 30 minutes as it is.
04:46Return the kelp to make it easier to make dashi.
04:50Then, I will start heating after this.
04:52Yes.
04:53The heat is low.
04:55When you taste the kelp as a dashi,
04:58it contains glutamic acid, which is the umami ingredient you want.
05:02It is pulled out at a temperature of about 60 degrees.
05:07Oh, I see.
05:08So, when the temperature gradually rises,
05:10it is important to be able to pass the 60 degrees slowly.
05:16If it is high temperature, it will be bitter and slimy,
05:19so heat it slowly over low heat for about 10 minutes.
05:24Pull up the kelp just before boiling.
05:28This is the dashi.
05:30It's done.
05:33Wow!
05:34It's a beautiful color.
05:36Wow!
05:37Amazing!
05:38It's golden.
05:41It takes time to soak the kelp in water for 30 minutes
05:43and heat it over low heat for 10 minutes.
05:47So, next, I will try a simple water dashi that does not use fire.
05:52It is very easy to do it using this barley tea pot.
05:58Put water and kelp in a barley tea pot and leave it overnight in the refrigerator.
06:05It's done.
06:06Yes.
06:07Is it okay to leave it alone?
06:08Yes.
06:09Oh, it's easy. I'm glad.
06:11Even if you just soak it in water,
06:13the taste of the kelp will come out.
06:17However, compared to when the temperature is high,
06:20the ingredients come out slowly,
06:23so it takes time to take it out.
06:27Next, I will show you a surprising way to make professional dashi.
06:33This is what I use.
06:35It's a soup jar.
06:36A soup jar?
06:37Yes, I use this soup jar with high heat retention to make kelp dashi.
06:42When a professional Japanese chef makes dashi at his restaurant,
06:47he keeps the temperature at 60 degrees for an hour or longer.
06:51Wow, that's amazing.
06:53Yes.
06:54He uses a heat-resistant device to make dashi.
06:58I think it's easy and recommended to use this soup jar at home.
07:05A professional chef says he takes about an hour to make dashi at 60 degrees.
07:12Therefore, I will try to make professional dashi with a soup jar with high heat retention.
07:19The water to be put in the jar should be around 60 to 70 degrees.
07:23It is recommended that the bottom of the pot foams when steam comes out.
07:28Pour hot water into the jar with kelp.
07:34Close the lid here.
07:36Yes.
07:37Leave it for about an hour.
07:40It's very easy, isn't it?
07:42After an hour, take out the kelp.
07:48Wow.
07:52The clear and beautiful dashi is ready.
07:57Three kinds of kelp dashi are ready.
08:00First, this is the kelp dashi taken in the basic way.
08:04Yes.
08:05This is water dashi.
08:07And this is kelp dashi made with soup jar.
08:11The color of the kelp dashi in the middle is light, isn't it?
08:16Yes.
08:17Compared to the other two, the color is light.
08:21Add a little salt and taste it.
08:26It's delicious.
08:27Is it delicious?
08:29I can feel the umami.
08:34Next is water dashi with a light color.
08:38It's different.
08:40It's completely different.
08:41The kelp dashi in this water dashi is lighter.
08:45Yes.
08:46It's very light.
08:47The kelp doesn't spread strongly, but it seeps into the body.
08:54You don't have to use fire.
08:55I think you don't have to use fire to get this taste just by putting it in overnight.
09:01Next is the kelp dashi taken in the soup jar.
09:05It's different.
09:08It's completely different.
09:10It's a little sweet.
09:13It's gentle.
09:15It has a very luxurious taste.
09:20The aftertaste is very umami.
09:23It's covered around here.
09:26By the veil.
09:27The aftertaste is long and long-lasting.
09:30That's what I thought.
09:33Just by leaving it alone, you can get the best dashi.
09:38Next is how to get the dashi of bonito flakes.
09:42First, the general way.
09:472% of the amount of water.
09:50Use 20 grams of bonito flakes in 1 liter of water.
09:54Put the bonito flakes in the boiling water.
09:58In this state, boil for about 30 seconds.
10:01Yes.
10:03Inoshin-san, which is the umami component of bonito flakes,
10:06If you extract it at a low temperature, the fishy smell and bitterness of the fish will come out.
10:11The point is to extract it at a high temperature and in a short time.
10:17Strain the bonito flakes with a colander.
10:20Strain the bonito flakes with a colander.
10:22Strain the bonito flakes with a colander.
10:24It's been about 30 seconds, but the color of the dashi has changed.
10:28The color is beautifully reflected.
10:31The process ends in less than a minute.
10:37I thought I could do it.
10:41Bonito flakes that can be easily extracted in a short time.
10:44Chako-shi.
10:46In fact, you can extract the dashi just by boiling water.
10:51It smells good.
10:53The color is coming out.
10:54Yes, it's coming out.
10:57If you live alone and want to extract a small amount of dashi,
11:00I recommend drippers and chako-shi.
11:04Sometimes, you can use natural ingredients to extract the dashi.
11:09I think it's good to be familiar with the dashi.
11:13It's important to be familiar with the dashi.
11:16It's important to be familiar with the dashi.
11:18That's right.
11:19You can do it in a simple way.
11:21I thought I could do it right away.
11:23I think it's good to be able to do things easily.
11:29There are many happy entrances to troublesome things.
11:32I have a family.
11:35At night, everyone plays a game to remove the head and organs of a dried sardine.
11:41When I don't look at it, my daughter steals it like it's her own.
11:46She says, don't steal it.
11:48I won.
11:51That leads to deliciousness.
11:53I think it's important to experience it.
11:56Troublesome things are important.
12:01After this, the dashi extracted from that unexpected ingredient appears.
12:12Almost all ingredients have umami ingredients.
12:15You can extract the dashi from unexpected ingredients.
12:18There is a soup using the dashi extracted from this ingredient.
12:22I will try it.
12:23There is something in it.
12:25I added only beaten eggs and salt.
12:30It tastes like cheese.
12:33It's cheese.
12:35That's right.
12:36That's right.
12:38Parmigiano-Reggiano cheese contains a lot of umami ingredients.
12:43In Europe, you can boil the hard part of the outside and extract the dashi.
12:49You can use what you don't usually use.
12:55That's right.
12:58Next, I asked a dashi enthusiast who loves dashi.
13:02I asked him to tell me the new possibilities of dashi.
13:07I came to Kyoto Prefecture because I heard there was a dashi enthusiast.
13:12Hello.
13:13Hello.
13:14I'm Iru Wazahabi.
13:15I'm Sakiko Minemura.
13:16I met a dashi researcher, Sakiko Minemura, who hosts a cooking class on dashi.
13:24Excuse me.
13:25Thank you for coming.
13:28There are already kelp and other ingredients here.
13:31That's right.
13:32I love dashi so much.
13:36I collect and extract dashi every day.
13:40This is a dashi extractor.
13:43Here it is.
13:44This is a dashi extractor.
13:46I especially like kelp.
13:48This is amazing.
13:51Wait a minute.
13:52These are all different.
13:53All of them are different and good.
13:57Different regions and types of kelp have different flavors and characteristics.
14:0340 to 50 types of kelp are always grown and used for each dish.
14:10If you are a beginner, I recommend using kelp.
14:16Kelp has a strong flavor.
14:20You can soak kelp overnight.
14:22I think any kelp will have a strong flavor.
14:25In addition, there are about 20 types of shavings.
14:31These are thick shavings of bonito flakes.
14:35It smells great.
14:36It smells great.
14:37It smells really good.
14:38It smells really good.
14:39These are thick shavings of bonito flakes.
14:44It takes 15 to 20 minutes to cook the dashi slowly over low heat.
14:49After that, you can easily extract the dashi.
14:56This is similar to bonito flakes.
15:00This is called mackerel flakes.
15:02Mackerel.
15:03Yes, mackerel version.
15:04If you use mackerel flakes for noodles such as soba or udon, it will be very delicious.
15:10I was shocked.
15:14One of Minemura's daily routines is to extract dashi at a fixed time every day.
15:20When I finish work at night, I extract dashi to drink.
15:29She extracts dashi every day before taking a bath after work or housework.
15:38It is said that drinking freshly extracted dashi is a luxury.
15:44I feel relieved from the smell.
15:48I see.
15:49It's like I'm using it for my stomach.
15:52You feel relieved.
15:55Do you really feel relieved when you drink dashi?
16:00I asked Mr. Kondo of Kinki University, who studies bonito dashi.
16:06He studies the effects of bonito dashi on the body of mice and humans.
16:13When you drink bonito dashi, you can feel calm and relaxed.
16:23When you drive a car, you need both the accelerator and the brake.
16:29The accelerator is for excitement and the brake is for addiction.
16:32When you drink bonito dashi, you can suppress the rush of excitement to increase the amount of addictive substances.
16:41I think that's how I feel relieved.
16:46After this, a simple and delicious dashi dish that makes you want to eat again appears.
16:52It may be the pinnacle of Japanese-style spaghetti.
16:58Ms. Minemura uses her body and mind to extract dashi.
17:02She will teach Ms. Minemura how to use it for cooking.
17:08There is a rule that makes my family say it's delicious.
17:13It's called dashi with oil.
17:17Dashi with oil?
17:18Yes.
17:19For example, fried tofu, miso soup with fried tofu, and tonjiru.
17:28Dashi with oil makes a satisfying dish.
17:33Ms. Tsuyukubo asked Ms. Minemura about dashi and oil.
17:38Dashi itself contains umami ingredients and appropriate salt.
17:42It has enough elements to make it delicious.
17:46In addition to that, when oil is added,
17:48the taste and satisfaction of the oil makes it more delicious.
17:59This time, she will make a simple ang-kake yakisoba.
18:03I'll put it in.
18:05Add a lot of oil and put the steamed Chinese noodles in.
18:10When it's browned, turn it over and cook both sides well.
18:18Then, stir-fry your favorite vegetables and meat.
18:25Chinese dashi is often made from chicken, pork, star anise, etc.
18:32Here, she will add Japanese dashi.
18:36Japanese dashi goes well with Chinese food.
18:39So I will use kelp and bonito dashi today.
18:43I'll put it in.
18:46I put in a lot.
18:49There are only two seasonings, mirin and soy sauce.
18:55The seasoning is simple but delicious because it has the umami of the dashi.
19:04Thicken the soup with potato starch and rice flour.
19:09Since it's Chinese food, I'll add sesame oil at the end.
19:17Ang-kake yakisoba with plenty of Japanese dashi.
19:20It looks delicious.
19:24I'll eat it.
19:31How is it?
19:32It's delicious.
19:34It's not just one flavor.
19:37I can feel the umami of sesame oil and ingredients.
19:44The deep flavor spreads because of the dashi.
19:51This kind of flavor doesn't come from water.
19:56When it comes to oil, it's Chinese food.
19:59If you make Jajamyeon or Mapo Tofu with Japanese dashi, it will have a deep and gentle flavor.
20:08What is the point of using Japanese dashi for cooking?
20:13I try to think about the combination of umami.
20:19Then it becomes delicious.
20:23I'm conscious of the combination of umami.
20:26The combination of glutamine and guanine makes the umami stronger.
20:37This is called the effect of umami.
20:42Minemura-san makes Nabe-yaki udon with kelp and chicken broth.
20:52He makes tomato spaghetti with tomato and bonito broth.
21:02This time, he makes delicious pasta with kelp and bonito broth.
21:14First, he stir-fries garlic in olive oil.
21:17Then, he adds canned asari clams.
21:22Asari clams contain a lot of kohaku acid, which is an umami component.
21:28I'll add a dashi pack.
21:32This is a dashi pack with seasonings such as powdered soy sauce, sugar, and salt.
21:39I'll use this one this time.
21:42I'll use the whole contents.
21:47He breaks the dashi pack and uses all the powders inside.
21:52When he mixes it with pasta, it's done.
22:00It's done.
22:02Is that all?
22:03Yes, that's all.
22:05Japanese-style asari pasta with a lot of umami.
22:10Let's eat.
22:17It's very delicious.
22:19Is that so? I'm glad.
22:21It's delicious from the moment I put it in my mouth.
22:23I'm glad.
22:24This might be the pinnacle of Japanese-style spaghetti.
22:29Asari clams add more umami to it.
22:33That's right.
22:36If you use dashi, you can make dishes that make you feel satisfied and want to eat again.
22:41If you use dashi, you can make dishes that make you feel satisfied and want to eat again.
22:47You're eating in a hurry.
22:49It was delicious.
22:50You should have put it there.
22:52That's right.
22:53It's full of love.
22:54It's full of love.
22:55It's full of love.
22:57That's right.
22:58It looks like it's in the bath.
22:59That's right.
23:00According to Mr. Kondo, who studies bonito dashi, there are other advantages of bonito dashi.
23:07If you drink bonito dashi with food, you will feel fuller.
23:12Is that so?
23:13Bonito dashi slows down the speed at which food is released from the stomach by about 15%.
23:20That's why you feel full for a long time.
23:22That's right.
23:23In other words, bonito dashi can improve your appetite and prevent you from eating too much.
23:29I see.
23:30I see.
23:31I see.
23:32I see.
23:33I see.
23:34I see.
23:35I see.
23:36I see.
23:37I learned a lot.
23:39What is the next episode?
23:40The next episode is about the science of people.
23:42There are people in every part of Japan who can only reach them by walking.
23:47This time, we will climb Mt. Adatara in Fukushima Prefecture.
23:50A new presenter will challenge you to find a hot spring.
23:54I'm looking forward to it.
23:55I'm looking forward to it.
23:56Yes.
23:57It's on TVER FUNU.
23:59Please subscribe to our channel.