My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu
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 time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 g dried sardines (niboshi) (niboshi )
- 10 g dried kelp (kombu) (kombu )
- 1100 ml cold water
- 15 g bonito flakes (katsuobushi) (katsuobushi)
Instructions
- 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 (katsuobushi).
- 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!