Awase Dashi Recipe
Awase dashi is a versatile low-effort Japanese soup stock made by blending kombu and bonito flakes, creating a balanced umami-rich base for your soups.
Servings: 2 servings (if miso soup)
Calories: 17kcal
Equipment
- Sauce Pan or any other small pan with a cover
- Bowl
Instructions
- Cut the kombu sheet into the required size with a kitchen scissor. Wipe the kelp piece clean with a damp folded kitchen paper towel.2x2 inches Kombu Sheet
- Place the kombu square into your pan and top with the water.2x2 inches Kombu Sheet, 2 Cups Water
- Allow the kombu to soak for at least 30 minutes. The longer you keep it to soak, the better, e.g., overnight.
- Take the pan to the heat and keep over a medium heat setting, cover. Bring it to a boiling point and take out the kelp sheet. Keep the kombu kelp aside (it can be cut into strips and eaten in a salad or use it as a ramen topping).
- Turn off the heat and stir in all the katsuobushi (bonito flakes).1 Cup Katsuobushi
- Cover the pan and wait for the katsuobushi to fall to the bottom of the pan.
- Place a large fine mash strainer over a bowl and strain your awase dashi. Discard the bonito flakes.
- Use your freshly prepared awase dashi to prepare a Japanese miso, noddle soup or a modern Asian-inspired clear soup. The dashi can be frozen or left in the fridge, too, to use at a later time.
Notes
It can be used for 1–2 servings, depending on how you intend to use the stock. For small Miso bowls as a breakfast, you can serve 2 portions at least with this dashi as a base.
2x2 inches square kombu = 3 grams or 5x5 centimeters.
Nutrition
Calories: 17kcal | Carbohydrates: 0.1g | Protein: 3g | Fat: 0.01g | Saturated Fat: 0.01g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 45mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 10mg | Iron: 0.04mg
