(Kelp and Bonito Flakes Stock)
“Awase” means combination. This dashi is made from a combination of Kelp and Bonito Flakes, and is the most basic kind of Japanese Dashi.
This dashi is also called “Ichiban Dashi,” or the first (stage) stock in English.
Other Kinds of Japanese Dashi:
- The Second Dashi (Niban Dashi) – reuse kelp & bonito flakes used in The First Dashi
- Kelp Dashi (Kombu Dashi) – dashi with kelp only
- Fish Dashi (Iriko Dashi) – dried sardine or mackerel dashi
- Dried Shiitake Dashi (Hoshi Shiitake Dashi) – dried shiitake mushroom dashi
- Vegetable Dashi (Shojin Dashi) – dashi with various vegetables (and sometime with kelp)
Main Ingredients
| Dry Kelp "Kombu" | 3 x 5 inch |
| Bonito Flakes "Katsuo-bushi" | 20 grams (0.7 oz.) |
| Water | 4 cups |
Directions
| Do not wash kelp under running water as doing so will wash off the white powdery substances on its surface which holds a lot of the flavor. If the kelp seems dirty, gently wipe off the surface with a damp cloth |
| Soak kelp in water for a minimum of 30 minutes, or you can leave overnight |
| Slowly bring water to a boil over medium heat (it should take approximately 20 minutes) |
| Remove kelp right before water begins to boil. You should see small bubbles rising from the pan. Do not vigorously boil kelp! |
| After kelp is removed, bring stock to a boil |
| Turn off heat and add bonito flakes |
| Stir occasionally for first 5 minutes, then let sit for another 5 minutes or so until bonito flakes sink to the bottom |
| Strain stock right away through a sieve lined with a paper towel or large coffee filter |
| *Store in airtight container in refrigerator and use within 5 days. |