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A glass jug of awase dashi made from kelp, bonito flakes and dried sardines

My Favourite Awase Dashi (Homemade Japanese soup stock)

  • Author: Yuto Omura
  • Total Time: 45 minutes
  • Yield: 1 litre 1x


How to make my favourite "awase dashi" (合わせ出汁) with dried kelp, bonito flakes and dried sardines. Makes 1 litre and can be used to make miso soup, noodle broths and hot pots.


  • 10g niboshi dried sardines
  • 10g kombu dried kelp
  • 1100ml cold water
  • 15g katsuobushi


  1. Start by removing and discarding the heads of 10g niboshi.
    taking heads off of niboshi dried sardines
  2. Place them in a pot with 10g kombu dried kelp.
    placing niboshi and kombu into a pan
  3. Add 1100ml cold water to the pot.
    adding water
  4. Leave to soak for at least 30 minutes (or up to 24 hours) until the kombu is softened.
    soaking dashi ingredients until softened
  5. Place the pan on the stove and add 15g katusobushi bonito flakes.
    adding katsuobushi to the pan
  6. Heat on low to medium-low and bring the temperature up to simmering.
    simmering dashi
  7. Allow to simmer (not boil) for about 10 minutes.
    small bubbles appearing in dashi
  8. Remove from heat and pour through a sieve into a heatproof bowl. Lining the sieve with kitchen paper will yield a clearer broth.
    straining dashi
  9. Use the dashi to make miso soup, noodle broth or hot pots.
    using dashi in Japanese nikujaga
  10. Enjoy!
  • Prep Time: 5 minutes
  • Soaking Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dashi
  • Method: Simmering
  • Cuisine: Japanese

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