Kombu Bonito Awase Dashi Stock
https://sudachirecipes.comLearn how to make simple, authentic homemade awase dashi with kombu and bonito flakes. It's easy to do and will bring your Japanese cooking to the next level!
Ingredients
- 1000 ml cold water
- 12 g dried kelp (kombu) (kombu)
- 15 g bonito flakes (katsuobushi)
Instructions
- Pour 1000 ml cold water into a pot and add 12 g dried kelp (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.)
- Move the pan to the stove and slowly heat over a medium-low or medium setting. Bring to almost (but not quite) boiling, then remove the kombu.
- Add 15 g bonito flakes, turn down the heat and simmer on low for 5 minutes. (For a more subtle bonito flavor, reduce the amount of bonito flakes to taste.)
- 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 in your favorite Japanese recipes and enjoy!
Notes
As the bonito flakes are made from tuna, this dashi is not suitable for vegetarians.
Can be kept for 1 week in the refrigerator or 1 month in the freezer.