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 litre Cold Water (4 ¼ cups)
- 12g Dried Kelp Kombu (about 2 sheets)
- 15g Bonito Flakes (1 ¼ cups)
- Pour 1 litre (4 ¼ cups) of cold water into a pan and add 12g (about 2 sheets) of kombu.
- 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.)
- Turn on the heat to medium and once it starts to bubble, remove the kombu and add 15g (1 ¼ cups) katsuobushi.
- Turn down the heat (don’t let it boil) and simmer for 5-6 minutes.
- Line a sieve with a paper towel and place a pan or heatproof bowl underneath.
- 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.
- 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.
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.
- 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