5 from 8 votes
My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
5 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
45 mins
Servings:
1
liter
Cuisine:
Japanese
Ingredients
- 10 g dried sardines niboshi
- 10 g dried kelp kombu
- 1100 ml water cold
- 15 g bonito flakes katsuobushi
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!
Cup of Yum
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.)