32min 4 ppl
Awase Dashi
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 5 steps
Easy: ≤30 min and ≤6 steps
About this dish
The all-purpose Japanese stock, kombu steeped first and bonito flakes added at the very end for a short, sharp infusion. Deeper and smokier than kelp stock alone.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Bonito flakes25 g
Dried Goods
- Dried kombu15 g
- Water1000 ml
Utensils
- Saucepan
- Fine-mesh sieve
Method
1
Wipe the kombu with a dry cloth to remove any grit, then submerge it in the water in a saucepan and leave to soak for 30 minutes.
Approx. 3 minutes
2
Set the pan over low heat and warm slowly for 10 minutes until small bubbles just begin to form at the edges, then lift out the kombu before it boils.
Approx. 10 minutes
3
Bring the kombu stock up to a bare simmer, add the bonito flakes, and remove the pan from the heat immediately.
Approx. 2 minutes
4
Let the bonito flakes settle and steep for 3 minutes without stirring, so the stock stays clear.
Approx. 3 minutes
5
Strain the stock through a fine-mesh sieve, pressing the flakes lightly, and use immediately or refrigerate for up to 3 days.
Approx. 4 minutes
