Recette du Bouillon japonais/ Umami/Dashi

♡Don't forget to subscribe to encourage me right here:    / @cuisinemayotokyo   Hello everyone! Today I'm sharing a recipe for dashi, a Japanese broth. It's used to make the tamagoyaki I made in my video. And in this video, I'll also show you some simple dishes to use up leftover ingredients. I hope you like it! ♡ Ingredients for the Japanese "dashi" broth: 20g dried bonito flakes ("katsuobushi") 15g kombu seaweed 1 liter of water For the first course: the kombu seaweed used 300ml water 2 tablespoons of sugar 2 tablespoons of sake 2 tablespoons of vinegar 2 tablespoons of soy sauce 2 tablespoons of mirin (a type of sweet sake) sesame seeds For the second course: the dried bonito flakes used 1 tablespoon of sugar 2 tablespoons of mirin 1/2 tablespoon of soy sauce the sesame だし -鰹節　20g -昆布　15g -水　1l 昆布の佃煮 -使った昆布 -水 -砂糖　大さじ2 -酒　大さじ2 -酢　大さじ2 -醤油　大さじ2 -みりん　大さじ2 -ごま 鰹節の甘辛ふりかけ -使った鰹節 -砂糖　大さじ1 -みりん　大さじ2 -醤油　大さじ1/2 -ごま My name is Mayo, I'm Japanese. I love making cakes, cooking! Above all I love French pastries!!! I'm learning French, so if you don't understand my French, don't hesitate to tell me♡ Thanks! My social media -Instagram:   / deux_clochettes   Lots of love ♡ #mayotokyocuisine #japanesebroth #japaneserecipe