My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu

Method8 steps

1. 1

   Step 1: Weigh 10 g dried sardines (niboshi), remove and discard their heads, and put all the remaining bodies in a large pot.

   Uses 10 g dried sardines (niboshi), weighed before removing heads

   
2. 2

   Step 2: Add all 10 g kombu and 1100 ml cold water to the prepared sardine bodies. Cover and soak for at least 30 minutes, until the kombu has expanded and softened. If choosing the longer source option, keep the covered pot in the refrigerator and soak for no more than 24 hours; do not discard the soaking water.

   Check the kombu hydration · 30 minUses All the niboshi bodies after the heads were discarded; no measured body-only weight · 10 g dried kelp (kombu) · 1100 ml cold water

   
3. 3

   Step 3: Put the whole pot, including all the soaking water, kombu and niboshi bodies, over medium to medium-low heat. Warm it slowly until small bubbles appear around the edge, without letting it boil.

   Uses Soaked niboshi, kombu and water

   
4. 4

   Step 4: As the small edge bubbles appear, turn the heat down to its lowest setting and add all 15 g bonito flakes to the heated niboshi-kombu stock.

   Uses Heated niboshi-kombu stock · 15 g bonito flakes (katsuobushi)

   
5. 5

   Step 5: Keep the complete stock mixture at a very gentle low simmer for 10 minutes, without a rolling boil. Then take the pot off the heat.

   Gently simmer the dashi · 10 minUses Stock mixture with bonito flakes

   
6. 6

   Step 6: Set a sieve over a heatproof bowl or jug and line the sieve with kitchen paper to catch the fine flakes.

   
7. 7

   Step 7: Pour the entire simmered stock mixture through the paper-lined sieve. Keep the clear broth below and separate the kombu, niboshi and bonito solids. Once the paper and solids are cool enough to handle safely, gently squeeze the paper to recover absorbed broth.

   Uses Simmered dashi mixture before straining

   
8. 8

   Step 8: Use the strained broth to make miso soup, noodle broth or hot pots. This makes about 1 liter of dashi; the actual strained volume can vary. For storage, divide the broth into shallow containers and refrigerate promptly. Keep chilled and use within 3–4 days, or freeze in portions for up to 1 month.

   Uses All the actual clear broth after the solids and paper were separated