katsuobushi

Dashi is the basic Japanese soup stock used in many Japanese dishes. Learn how to make Awase Dashi at home with umami-packed ingredients like kombu (kelp) and katsuobushi (bonito flakes).

Awase Dashi (Japanese Soup Stock)

⅓ oz katsuobushi (dried bonito flakes) ((10 g, 1 cup))

water ((roughly 1000 ml))

Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is pretty clean so just make sure it doesn't look musty. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.

Make a couple of slits on the kombu, which will help release more flavor.

Put water and kombu in a large bottle and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time. You can also cold brew kombu dashi overnight in the refrigerator.

Optional Step: Make Cold Brew Kombu Dashi Ahead of Time

In a medium pot, put the kombu and water. If you have cold brew Kombu Dashi (previous step), add Kombu Dashi and hydrated kombu in the pot.

Turn on the heat to medium-low heat and slowly bring to almost boil, about 10 minutes.

Meanwhile, clean the dashi by skimming the surface.

Just before the dashi starts boiling gently, remove kombu from the pot (Discard or use for other recipes - continue reading). If you leave the kombu in the pot, the dashi will become slimy and bitter. 

Add the katsuobushi and bring it back to a boil again.

Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.

Let the katsuobushi sink to the bottom, about 10 minutes.

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup (Reserve the katsuobushi and see below for what to do with it). Awase Dashi is ready to use.

To Make Awase Dashi

If you are not using the dashi right away, store the dashi in a bottle or mason jar and keep in the refrigerator for 3-5 days or in the freezer for 2 weeks.

To Store

Save the hydrated kombu and drained katsuobushi to make&nbsp;Homemade Furikake (rice seasoning) or Kombu Tsukudani (simmered kombu). If you don't make them right away, you can freeze them for 2-3 weeks. You can also make Niban Dashi (see below).

What to Do with Used Kombu and Katsuobushi

In the medium pot, put 2-4 cups* of water and previously used kombu and katsuobushi from making the (first) dashi. Bring it to a boil over medium-low heat. *2 cups would make stronger dashi.

Remove the kombu just before the liquid comes to a boil, then lower the heat, and cook for 10 minutes, skimming occasionally.

Add an additional fresh ½ cup (5 grams) katsuobushi and turn off the heat.

Let the katsuobushi sink to the bottom and strain the dashi through the fine-mesh sieve.

Optional: Niban Dashi (Second Dashi)

Learn how to make Katsuo Dashi, Japanese soup stock made from dried bonito flakes. This stock enhances your Japanese meal with authentic flavor!

Katsuo Dashi (Bonito Stock)

⅔ oz katsuobushi (dried bonito flakes) ((2 cups; packed))

water

Gather all the ingredients.

In a medium pot, bring water to a boil.

Just before water starts boiling, add the katsuobushi and bring it to a boil again, skimming occasionally.

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup (Reserve the katsuobushi and see below for what to do with it). Katsuo Dashi is ready to use.

Save the drained katsuobushi to make Homemade Furikake rice seasoning. If you don't use it right away, you can freeze them for 2-3 weeks.

What to Do with Used Katsuobushi

Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, congee or gravy recipes. This dashi recipe is super simple using just 3 ingredients; kombu, bonito flakes and water.

Easy Dashi Recipe with Kombu and Bonito

g Kombu

g Bonito Flakes Katsuobushi

L fresh water

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Top 3 katsuobushi recipes from across the web

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Awase Dashi (Japanese Soup Stock)

Katsuo Dashi (Bonito Stock)

Easy Dashi Recipe with Kombu and Bo...

The most viewed katsuobushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine