Kombu Bonito Awase Dashi Stock
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
-
Total Time
40 mins
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Servings
1 liter
Kombu Bonito Awase Dashi Stock
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This delightful recipe is easy to follow and perfect for any occasion.
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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.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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