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5.0 from 12 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
5 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 1 liter
Cuisine: Japanese

Ingredients

  • 10 g dried sardines (niboshi) niboshi
  • 10 g dried kelp (kombu) kombu
  • 1100 ml cold water
  • 15 g bonito flakes katsuobushi

Instructions

    Cup of Yum
  1. Start by removing and discarding the heads of 10 g dried sardines (niboshi) and placing the bodies in a large pot.
  2. 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.
  3. Transfer the pot to the stove and slowly heat over medium or a medium low setting. Be careful not to let it boil.
  4. Reduce the heat and add 15 g bonito flakes.
  5. Simmer on low for 10 minutes.
  6. Place a sieve over a heatproof bowl and line it with kitchen paper.
  7. Pour the dashi through the sieve to catch the small pieces of bonito flakes.
  8. 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.)