How to Make Bonito Dashi & Awase Dashi for Various Uses

Bonito Dashi is one of the most essential dashi broths in Japanese cuisine, along with kombu dashi. The umami components in bonito flakes enhance the flavor 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.

Here, I'll share with you how to prepare both bonito dashi and awase dashi, using various methods.

Jump to:

• What is Bonito Dashi?
• What is Awase Dashi?
• Various ways to make bonito dashi
• A hassle-free approach
• Authentic Dashi vs. Convenient Alternatives
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Bonito Dashi?

Bonito Dashi is a type of broth made by simmering dried bonito flakes to extract the flavor. Bonito flakes are made 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, you can also make it 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 delicious.

In particular, inosinic acid, the umami component of bonito dashi, and glutamic acid, the umami component of kombu dashi, go well together. Awase dashi, which is a combination of 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 a combination of kombu dashi and shiitake dashi.

To learn more about "Kombu Dashi."
To learn more about "Shiitake Dashi."

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)

Use bonito flakes equal to 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 method yields an elegant and clear dashi with a rich flavor.

This is an ideal way to make suimono or sumashijiru (both are 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 and 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)

This is my recommended method for making bonito dashi at home. Use bonito flakes at 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

Use 2% of the water's volume for bonito flakes. By simmering them thoroughly, you will extract a rich umami dashi. This method is especially used for udon noodle soup.

A hassle-free approach

The recipes I share on this site demonstrate how to properly extract bonito dashi using a strainer with either paper towels or cloth. However, to be honest, I don't use them on a daily basis. The reason is simple: it's too much of a hassle. Instead, I usually make bonito dashi by placing bonito flakes in a strainer and then simmering them.

For home cooking, I believe there's no need to use paper towels or cloth if you have a fine mesh strainer. If you don't mind the powder from the bonito flakes, you can even use a coarse mesh strainer. 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 often lead to a slightly different taste compared to authentic dashi. If you are familiar with the taste of authentic dashi and still want to conveniently enjoy its flavor on a daily basis, using these items might be worth considering.

Ingredients

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You can make bonito dashi with water, and awase dashi using kombu dashi.

The estimated amount of dashi broth that can be obtained through the process is 1 ⅔ cups (400ml, about 80% 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 (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 them steep for 2 minutes.

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Step 2
Strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).

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When Making Niban-dashi (second brew dashi)

Step 1
Put water 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 and new bonito flakes, and simmer for 2 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).

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When Making All-purpose Dashi

Step 1
Put water 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 simmer for 2 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).

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When Making Udon Dashi

Step 1
Put water 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 simmer for 6 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth).

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To Store

You can store it in the refrigerator for up to 3 days, or store it in the freezer for up to a month.

Tips on how to make

When making ichiban-dashi, don't squeeze out the moisture from the bonito flakes after extracting the dashi. If you do so, it will spoil the clean flavor. Only use dashi that is naturally extracted by gravity.

Recipe Card