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Dashi (Kombu & Awase)

Course: Soup
Cuisine: Japanese

Ingredients

  • 4 Cups Water
  • 10 Grams Kombu (Dried Kelp)
  • 30 Grams Katsubushi (Dried Bonito Flakes)

Instructions

Kombu Dashi:

  • Add water to a 2-quart saucepan.
  • Check kombu and wipe clean any dirt or grit (usually not needed for today's commercial preparations.) DO NOT wipe off white substance (mannitol) as it contributes to the umami. Make a couple slits in the kombu to help release more favor.
  • Put kombu into the water to rehydrate for a minimum of 2 to 3 hours in the summertime or 4 to 5 hours in the winter time. It is best though if left to brew overnight.
  • Slowly bring kombu dashi to a boil over medium-low heat. Just before the dashi begins to boil, remove the kombu. If left in the kombu becomes slimy and the dashi, bitter.
  • Stop here if you are vegetarian/vegan.

Awase Dashi:

  • Allow kombu dashi to come to a boil and add katsubushi. Let simmer for 30 to 60 seconds.
  • Remove from heat and let steep for 10 minutes. Strain dashi through a fine mesh sieve.
  • Store dashi in the refrigerator for 3 to 5 days or in the freezer for 2 weeks.