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awase dashi side view

Simple Japanese Awase Dashi Stock (with kelp and bonito flakes)

  • Author: Yuto Omura
  • Total Time: 40 minutes
  • Yield: 1 litre 1x


How to make 1 litre (4 ¼ cups) of simple Japanese Awase Dashi Stock (with kelp and bonito flakes) 合わせ出汁




  1. Pour 1 litre (4 ¼ cups) of cold water into a pan and add 12g (about 2 sheets) of kombu.
    pour water
  2. Let the kombu soak until softened. This will take at least 30 minutes. (You can soak it over night if you like, put a lid on if you do.)
    soak kombu
  3. Turn on the heat to medium and once it starts to bubble, remove the kombu.
    Remove the kombu as the water starts to boil
  4. Add 15g (1 ¼ cups) katsuobushi.
    Add the bonito flakes to the water
  5. Turn down the heat and simmer for 5-6 minutes.
  6. Line a sieve with a paper towel and place a pan or heatproof bowl underneath.
    Line a sieve with kitchen paper
  7. Pour the dashi through the paper towel to catch the bonito flakes. The paper towel helps catch all the small bits leaving you with a clear broth.
    Pour the dashi through the kitchen paper
  8. Use for soups or noodles. If storing, keep it in a sealed container for 3-5 days in the fridge or 2 weeks in the freezer.
    awase dashi side view


As the bonito flakes are made from tuna, this dashi is not suitable for vegetarians.

For dishes that use dashi, see the post above.

Can be kept for 3-5 days in the refrigerator or 2 weeks in the freezer.

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: Dashi
  • Method: Simmering
  • Cuisine: Japanese

Keywords: Dashi, dashi recipe, how to make dashi from scratch, awase dashi, bonito flakes, kombu, dried kelp, katusobushi, dashi soup, dashi broth, dashi soup stock, dashi soup stock, bonito dashi,japanese soup stock, japanese dashi

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