Awase Dashi 合わせだし

Method26 steps

1. 1

   Step 1: For kombu-bonito dashi, wipe the fifteen grams kombu with a well-wrung damp cloth, combine with its one litre water and refrigerate overnight. For the source’s quicker version, steep twenty minutes instead. Choose the anchovy-bonito or kombu-shiitake method below as an alternative stock.

   Refrigerator steep for kombu-bonito stockUses 0.5 oz/15 g Dried Kombu Kelp · 4 cups/1 liter Water

2. 2

   Step 2: Transfer the kelp and water into a saucepan.

   Uses Kombu steeped in first stock water

3. 3

   Step 3: Heat over medium heat until tiny bubbles form around the kombu, about 60°C (140°F). Remove and reserve the kombu for an optional second extraction; keep the liquid in the pan.

   Uses Steeped kombu and water in saucepan

4. 4

   Step 4: Heat the kombu liquid further to about 85°C (185°F), without boiling. Turn off the heat and add only the fifteen grams first-stock bonito flakes.

   Uses Heated kombu-stock liquid · 0.5 oz/15 g Katsuo Bonito Flakes

5. 5

   Step 5: Wait for a few minutes or for the bonito flakes sink to the bottom of the saucepan.

   Uses Hot kombu-bonito stock with flakes

6. 6

   Step 6: Strain into a large bowl through a paper-lined sieve. Reserve the strained bonito flakes if making the optional second extraction.

   Uses First stock after bonito flakes sink

7. 7

   Step 7: Squeeze the dashi stock gently through the kitchen paper towel.

   Uses Strained first stock and paper-lined sieve

8. 8

   Step 8: Use the finished first stock for cooking or cool promptly and refrigerate. The next phase is an optional second extraction from its reserved solids.

   Uses Finished first kombu-bonito dashi

9. 9

   Step 9: For an optional second extraction, combine the reserved kombu and strained bonito flakes from the first stock with a separate one litre fresh water in a saucepan.

   Uses Reserved kombu removed from first stock · Reserved strained bonito flakes from first stock · 1 litre water for optional second extraction

10. 10

    Step 10: Heat it over medium heat.

    Uses Reserved first-stock solids in separate second-extraction water

11. 11

    Step 11: Before it boils, at about 85°C (185°F), turn off the heat and add the separately listed one cup extra bonito flakes.

    Uses Heating second-extraction stock · 1 cup Katsuo Bonito Flakes

12. 12

    Step 12: Wait until the bonito flakes sink. Strain through a paper-lined sieve, gently press the retained solids, and use the separate finished second stock for cooking or cool promptly and refrigerate.

    Uses Second stock with extra bonito flakes

13. 13

    Step 13: For the alternative anchovy-bonito stock, remove heads and entrails from the fifteen grams dried anchovies.

    Uses 0.5 oz/15 g Niboshi dried infant anchovies

14. 14

    Step 14: Place the prepared dried anchovies in a small saucepan over low-medium heat to dry roast them for a few minutes without using any oil.

    Uses Prepared dried anchovies

15. 15

    Step 15: Put the dry-roasted anchovies in a container with their separate one litre cold water.

    Uses Dry-roasted prepared anchovies · 1 litre water for anchovy-bonito alternative

16. 16

    Step 16: Refrigerate overnight to steep, or use the source’s twenty-minute shortcut.

    Refrigerator steep anchovies for selected durationUses Anchovies in their cold stock water

17. 17

    Step 17: Place the steeped anchovies and water in a saucepan over medium heat and bring it to the boil.

    Uses Refrigerator-steeped anchovies and water

18. 18

    Step 18: When the stock boils, turn the heat down to low and simmer it for 3-5 minutes.

    Simmer anchovies · 5 minUses Boiling anchovy stock

19. 19

    Step 19: Remove any scum off the surface as often as it necessary.

    Uses Anchovy stock simmering for three to five minutes

20. 20

    Step 20: Turn off the heat, let the liquid settle to about 85°C (185°F), and add only the fifteen grams bonito flakes listed for this alternative. Wait until the flakes sink.

    Uses Simmered skimmed anchovy stock · 05 oz/15 g Katsuo Bonito flakes

21. 21

    Step 21: Line a sieve with a kitchen paper towel over a large bowl and strain the anchovy-bonito stock through it.

    Uses Anchovy-bonito stock after flakes sink

22. 22

    Step 22: Use this alternative stock for cooking or cool promptly and refrigerate.

    Uses Finished strained anchovy-bonito dashi

23. 23

    Step 23: For the alternative kombu-shiitake stock, wipe its fifteen grams dried kombu and five dried shiitake with a well-wrung damp cloth.

    Uses 0.5 oz/15 g Drid Kombu Kelp · 5 Dried Shiitake Mushrooms

24. 24

    Step 24: Put this kombu and shiitake in a container with their separate one litre cold water.

    Uses Wiped kombu and dried shiitake · 1 litre water for kombu-shiitake alternative

25. 25

    Step 25: Let it stand overnight in fridge.

    Refrigerator steep kombu-shiitake overnightUses Kombu and shiitake in cold stock water

26. 26

    Step 26: The next morning, strain out the kombu and shiitake. Use the finished cold-extracted stock for cooking or keep refrigerated.

    Uses Overnight refrigerator-steeped kombu-shiitake stock