Awase dashi (Japanese soup broth)
Awase dashi is the most common type of dashi used in Japanese cuisine. It is made with a combination of katsuobushi (dried bonito) and konbu (kelp), and is packed full of natural umami flavor.
Ingredients
- 4 cups water
- 0.28 ounces dried konbu (kelp)
- 0.35 ounces bonito flakes
Instructions
- Fill a saucepan with 4 cups of water. Leave the konbu in the water for 20 minutes.
- Turn the heat to medium, and bring to almost boiling, taking about 10 minutes. Do not let it boil. Then take the konbu out of the water.
- Add dried bonito to the konbu dashi. Let simmer on low heat for 5 minutes.
- Pour the dashi through a sieve and transfer to another bowl. Squeeze all the liquid out of bonito to get maximum flavor.
Notes
This recipe makes about 3 ½ cup (830ml) of dashi.
Make sure to weigh konbu and bonito flakes with a kitchen scale. It is easier to measure in grams rather than in ounces.
Nutrition
Serving: 1servingCalories: 9kcalCarbohydrates: 0.2gProtein: 2gFat: 0.01gSaturated Fat: 0.01gMonounsaturated Fat: 0.003gCholesterol: 2mgSodium: 23mgPotassium: 23mgFiber: 0.03gSugar: 0.01gVitamin A: 2IUVitamin C: 0.1mgCalcium: 10mgIron: 0.1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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