My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu
User Reviews
5.0
12 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
1 liter
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Cuisine
Japanese
My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 10 g dried sardines (niboshi) niboshi
- 10 g dried kelp (kombu) kombu
- 1100 ml cold water
- 15 g bonito flakes katsuobushi
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Instructions
- Start by removing and discarding the heads of 10 g dried sardines (niboshi) and placing the bodies in a large pot.
- 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.
- Transfer the pot to the stove and slowly heat over medium or a medium low setting. Be careful not to let it boil.
- Reduce the heat and add 15 g bonito flakes.
- Simmer on low for 10 minutes.
- Place a sieve over a heatproof bowl and line it with kitchen paper.
- Pour the dashi through the sieve to catch the small pieces of bonito flakes.
- Enjoy using your homemade dashi to make miso soup, noodle broths or hot pots!
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.)
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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