Awase Dashi

Instructions

Awase Dashi

1. Add water and kombu to a medium saucepan. Cover and let stand at room temperature for 2-3 hours.
2. Bring to a near boil over medium heat (should take about 10 minutes).
3. Just before boiling, remove the kombu from the saucepan (reserve for niban dashi, below or kombu tsukudani. Add katsuobushi and bring to a boil.
4. Reduce the heat to a simmer for about 30 seconds longer. Turn off the heat let steep for about 10 minutes.
5. Strain the dashi through a fine-mesh sieve (reserve katsuo for niban dashi, below).

Optional: Niban (Second) Dashi

1. Add the same amount of water back to the saucepan. Add back the kombu and katsuobushi. Bring to a boil slowly over med-low heat.
2. Just before boiling, remove kombu then drop heat to low and simmer for 10 minutes. Optionally, reserve kombu for kombu tsukudani.
3. Strain through a fine-mesh sieve.
4. Add 1 tsp Hon Dashi, optional

Notes

• For using Hon Dashi powder, see instant dashi.