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awase dashi made with kombu, bonito and niboshi in a glass measuring jug on a gray background

My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu

5 from 3 votes
By Yuto Omura
https://sudachirecipes.com
This homemade awase dashi made with dried kelp, bonito flakes, and dried sardines is my favorite dashi of all time! It's depth, umami, and robust flavor will elevate your Japanese soups, noodle broths and hot pots!
Prep Time5 minutes
Cook Time10 minutes
Soaking Time30 minutes
Total Time45 minutes
Course Homemade Ingredients
Cuisine Japanese
Servings 1 liter
Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking Time: 30 minutes
Total Time: 45 minutes
Course: Homemade Ingredients
Cuisine: Japanese
Servings: 1 liter

Equipment

Ingredients 
 

Instructions 

  • Start by removing and discarding the heads of 10 g dried sardines (niboshi) and placing the bodies in a large pot.
    breaking heads off of niboshi dried sardines
  • Add 10 g dried kelp (kombu) and 1100 ml cold water. Leave to soak for at least 30 minutes (or up to 24 hours) until the kombu has expanded and rehydrated.
    soaking kombu and niboshi in water
  • Transfer the pot to the stove and slowly heat over medium or a medium low setting. Be careful not to let it boil.
    heating pan of water, kombu and niboshi
  • Reduce the heat and add 15 g bonito flakes.
    adding katsuobushi to make dashi
  • Simmer on low for 10 minutes.
    bubbling dashi
  • Place a sieve over a heatproof bowl and line it with kitchen paper.
    sieve lined with kitchen paper
  • Pour the dashi through the sieve to catch the small pieces of bonito flakes.
    dashi poured through sieve lined with kitchen paper
  • Enjoy using your homemade dashi to make miso soup, noodle broths or hot pots!
    clear dashi broth

Notes

Refrigerate in a sealed container for up to 1 week, or in the freezer for up to 1 month. (Freeze in portions for convenience.)