Awase dashi
INGREDIENTS
- 10g katsuobushi (dried bonito flakes)
- 10g kombu (dried kelp)
Optional
- 30g niboshi (dried sardines, heads and guts removed)
- 2-3 dried shiitake mushrooms
STEPS
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Add 1L of water to a medium saucepan, and add the kombu (and, optionally, the niboshi and dried mushrooms). Over medium heat, bring to a bare simmer. Remove from the heat and add the katsuobushi — let stand with the lid on for 10 minutes.
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Strain through a fine mesh strainer.
NOTES
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You can re-use the kombu and katsuobushi to make a second dashi (niban dashi, as opposed to the ichiban dashi or first dashi), which can be used as a building block in soups where clarity is less important (e.g., miso soup), stews, glazes, or sauces.
To do so, take the used kombo and bonito flakes and add to 1L of water. Simmer for 5-10 minutes, and then strain.
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Dashi can be stored in the fridge for one week.
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The used kombu and katsuobushi can be stored in the refrigerator for a week or in the freezer for up to a month.
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If you have the time, soaking your kombu in cold water for one hour (or potentially overnight and up to 24 hours) produces a strong, flavourful dashi without the need to bring the kombu up to a simmer (which can add distracting flavour). Simply remove the kombu after soaking, bring the water to a simmer and then remove from the heat and add the dried fish or shiitake mushrooms for steeping.
