Awase Dashi (Kombu & Bonito Stock)
合わせ出汁
https://japanese-kitchen-brothers.com/pages/recipe-awase-dashi-kombu-bonito-stock
Kombu and bonito flakes make a clear, golden stock. It is the base of miso soup and simmered dishes.
👨🍳"Our mother made this every morning. The kitchen smelled of bonito before we woke up."
Ingredients
Serves 4Quick Dashi (Local)
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Water1 liter (~4 cups)
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Umami Instant dashi granules2 tsp (about 6 g)such as Hondashi
Ichiban Dashi (Authentic)
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Soft or filtered water1 liter (~4 cups)
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Umami Kombu (dried kelp)10 g (one 10 cm square)
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20 g (~2 loose cups)
Taste & Texture Profile
Local tastes salty and loud. It is ready in 3 minutes.
Taste Profile
Texture Profile
Sensory Notes
A strong bonito smell up front. It fades within minutes.
A quick fizz as the granules hit the water.
Pale gold and slightly cloudy.
Use it hot, right after mixing.
Smoky bonito over a soft, sea-like base.
Near silence. Only small bubbles at the pot edge.
Clear gold, like light tea.
Taste it warm. Very hot dashi hides the kombu sweetness.
Instructions
Bring 1 liter of water to a boil. Turn the heat to low.
Wipe the kombu with a damp cloth. Soak it in 1 liter of cold water for 30 minutes. Use soft or filtered water if you can.
💡 Why your tap water changes the dashi
Hard water carries a lot of calcium. Calcium grabs the slippery part of kombu. The dashi turns cloudy and a little harsh. Soft or filtered water gives a clear, sweet stock.
Our tap water in Japan never gave us trouble.
Japan has soft water. Many cities abroad do not.
So a filter jug is a dashi tool.
Stir in 2 tsp of instant dashi granules. Simmer for 1 minute. Taste and add more if needed.
Heat the pot on medium-low for about 10 minutes. Take out the kombu when tiny bubbles form at the edge. This is about 60C.
💡 Why the kombu leaves before the boil
Kombu gives its best flavor below 80C. Boiling pulls out slime and a sea-grass smell. Tiny bubbles at the edge are your signal. Pull it out then.
Kombu is shy. Heat it slowly.
And if I boil it?
It turns slimy and smells like a beach.
Bring the water to a boil. Turn off the heat. Add 20 g of bonito flakes all at once.
💡 Why kombu and bonito work as a team
Kombu gives glutamate. Bonito gives inosinate. Together they taste far stronger than either one alone. That is why this stock is called awase, or combined.
Why not use only bonito?
One umami source tastes thin.
Two sources, and the soup wakes up.
Wait about 1 minute. Let most of the flakes sink to the bottom.
Line a strainer with a paper towel. Pour the dashi through. Let it drip, and do not squeeze the flakes.
💡 Why you should never squeeze the flakes
Squeezing pushes out bitter juice and fine bits. The dashi turns cloudy and sharp. You gain one spoon of liquid. You lose the clean taste.
It feels like a waste to leave it.
Then use the flakes for a second batch.
Oh, niban dashi. Nothing is wasted.
Use the dashi right away, or cool it fast. Keep it in the fridge for up to 3 days.
FAQ
Should I wash the kombu first?
No. Wipe it with a damp cloth only. The white powder is a natural sugar. It adds a soft sweetness.
Can I reuse the kombu and bonito?
Yes. Simmer them in 500 ml of water for 10 minutes. This is niban dashi. Use it for miso soup and stews.
Can I make dashi without heat?
Yes. Put the kombu and bonito in cold water. Leave the jar in the fridge overnight. Strain it in the morning.
Why is my dashi cloudy or bitter?
The kombu boiled, or the flakes were squeezed. Very hard tap water also clouds it. Try filtered water next time.
How long does homemade dashi keep?
Up to 3 days in the fridge. Freeze it in an ice cube tray for up to 2 weeks.
