Bonito Dashi is one of the most essential dashi broths in Japanese cuisine, along with kombu dashi. Its umami components enhance the flavors of soups and nimono dishes (Japanese simmered dishes).
In addition, when you combine kombu dashi and bonito dashi to make Awase Dashi, there is a synergistic effect that dramatically enhances the umami components present in each type of dashi.
In this article, I will share how to make both bonito dashi and awase dashi using various methods.
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What is Bonito Dashi?
Bonito Dashi (also known as Katsuo Dashi) is a type of dashi broth made by simmering dried bonito flakes (katsuobushi) to extract their flavor. Bonito flakes are produced by shaving, boiling, and smoking bonito fish, and they contain large amounts of inosinic acid, one of the umami components that humans perceive as tasty.
To make bonito dashi properly, you need to strain the bonito flakes through paper towels or cloth (such as cheesecloth). However, it can also be prepared more easily using only a sieve (see below for details).
What is Awase Dashi?
Awase Dashi is a broth made by combining two (or more) types of dashi. "Awase" means to combine or mix. While dashi made from a single ingredient can be delicious, it is known that using two (or more) different ingredients enhances the umami of each through a synergistic effect, making the dish even more flavorful.
In particular, inosinic acid, the umami component of bonito dashi, and glutamic acid, the umami component of kombu dashi, complement each other well. Awase dashi, which combines the two, is the most popular dashi in Japan, and the term 'dashi' usually refers to this specific combination of dashi varieties.
There are other types of awase dashi, such as the combination of kombu dashi and shiitake dashi. To learn more about how to make kombu dashi and shiitake dashi, please refer to the linked page.
Various ways to make bonito dashi
There are different ways to make bonito dashi for various purposes, depending on the amount of bonito flakes, the heat level, and the duration of simmering. Each method has its own name, and its characteristics are as follows:
- Ichiban-dashi (first brew dashi)
This method yields an elegant and clear dashi. Use bonito flakes equal to approximately 3% of the water's volume. Put water in a pot and heat it until it comes to a boil, then turn off the heat. Add the bonito flakes and let them steep, allowing the dashi to extract through the residual heat.
This is an ideal way to make suimono or sumashijiru (both are typical Japanese soups with dashi as the main component). However, in my opinion, it is not necessary to go to such lengths at home by using a large amount of bonito flakes. Nevertheless, it is a fundamental method used in authentic Japanese restaurants.
- Niban-dashi (second brew dashi)
The remnants of bonito flakes from making ichiban-dashi, along with new bonito flakes, are used. You can extract dashi by simmering them together. The aroma is mild, but the umami is stronger than ichiban-dashi. It is suitable for nimono dishes (Japanese simmered dishes) as well as miso soup.
- All-purpose dashi (suitable for daily use) - Highly recommended
This is my recommended method for making bonito dashi at home. Use bonito flakes at approximately 1% of the volume of water. By simmering them for a short time, you can draw out the umami and preserve the aroma.
It combines the refinement of ichiban-dashi with the umami strength of niban-dashi in moderation. It can be used for all kinds of dishes and is also economical because it requires a smaller amount of bonito flakes.
- Udon-dashi
This method is especially used for udon noodle soup. Use approximately 2% of the water's volume for bonito flakes. By simmering them thoroughly, you will extract a rich umami dashi.
A hassle-free approach
The recipes I share on this site demonstrate how to properly extract bonito dashi using a sieve with either paper towels or cloth. However, if you find it to be too much of a hassle, it is not absolutely necessary to make dashi in this manner. Instead, you can create bonito dashi by placing bonito flakes in a sieve and simmering them together.
When using a sieve, it is recommended to use one with a fine mesh, but if you don't mind the powder from bonito flakes being mixed into the dashi, you can even use a sieve with a coarse mesh. The methods of making bonito dashi can vary among Japanese households, so feel free to try your preferred method.
Authentic Dashi vs. Convenient Alternatives
There are products such as 'dashi powder' and 'dashi packets' available to easily make dashi broth. These items are popular in Japan and can be great options for busy individuals, but it is recommended not to use them if you are not regularly cooking Japanese dishes.
In most cases, they contain other ingredients and additives that can result in a slightly different taste compared to authentic dashi. If you are familiar with the authentic dashi taste and still want to conveniently enjoy its flavor on a daily basis, using these items might be worth considering.
Ingredients
For the Ichiban-Dashi (first brew dashi)
- 2 cups (480ml) water / kombu dashi
- 1 ⅓ cups (0.51oz./15g) bonito flakes (katsuobushi)
For the Niban-Dashi (second brew dashi)
- 2 cups (480ml) water / kombu dashi
- ¼ cup (0.09oz./2.4g) bonito flakes (katsuobushi)
For the All-Purpose Dashi (suitable for daily use)
- 2 cups (480ml) water / kombu dashi
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
For the Udon-Dashi
- 3 cups (720ml) water / kombu dashi
- 1 ⅓ cups (0.51oz./15g) bonito flakes (katsuobushi)
You can make bonito dashi by using water, and awase dashi by using kombu dashi.
The estimated amount of dashi that can be obtained through the process is about 1 ⅔ cups (408ml), which is approximately 85% of the original amount of water or kombu dashi.
Step-by-step instructions
🕒 Total 7 mins or 11 mins
When making Ichiban-Dashi (first brew dashi)
Step 1
Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, turn off the heat and add the bonito flakes. Let it steep for 2 minutes.
Step 2
Strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
When making Niban-Dashi (second brew dashi)
Step 1
Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the remnants of the broth from making ichiban-dashi, along with new bonito flakes, and let it simmer for 2 minutes.
Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
When making All-Purpose Dashi (suitable for daily use)
Step 1
Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
When making Udon-Dashi
Step 1
Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 6 minutes.
Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
To Store
You can store it in the refrigerator for up to 3 days or in the freezer for up to a month.
Tips on how to make
- When making ichiban-dashi, avoid squeezing moisture from the bonito flakes after extracting the dashi. Doing so may compromise the clean flavor. Only use dashi that is naturally extracted through gravity. This rule does not apply when making dashi other than ichiban-dashi.
Recipe Card
How to Make Bonito Dashi & Awase Dashi for Various Uses
Ingredients
For the Ichiban-Dashi (first brew dashi)
- 2 cups (480ml) water / kombu dashi
- 1 ⅓ cups (0.51oz./15g) bonito flakes (katsuobushi)
For the Niban-Dashi (second brew dashi)
- 2 cups (480ml) water / kombu dashi
- ¼ cup (0.09oz./2.4g) bonito flakes (katsuobushi)
For the All-Purpose Dashi (suitable for daily use)
- 2 cups (480ml) water / kombu dashi
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
For the Udon-Dashi
- 3 cups (720ml) water / kombu dashi
- 1 ⅓ cups (0.51oz./15g) bonito flakes (katsuobushi)
Instructions
When making Ichiban-Dashi (first brew dashi)
- Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, turn off the heat and add the bonito flakes. Let it steep for 2 minutes.
- Strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
When making Niban-Dashi (second brew dashi)
- Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the remnants of the broth from making ichiban-dashi, along with new bonito flakes, and let it simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
When making All-Purpose Dashi (suitable for daily use)
- Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
When making Udon-Dashi
- Put water (or kombu dashi) in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).
Notes
- You can make bonito dashi with water, and awase dashi using kombu dashi.
- The estimated amount of dashi that can be obtained through the process is about 1 ⅔ cups (408ml), which is approximately 85% of the original amount of water or kombu dashi.
- When making udon-dashi, the total cooking time is 11 minutes.
- You can store it in the refrigerator for up to 3 days or in the freezer for up to a month.
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