How to Make Bonito Dashi & Awase Dashi for Various Uses
Bonito Dashi is one of the most essential broths in Japanese cuisine, along with kombu dashi. Its umami components enhance the flavor of soups and simmered dishes.Additionally, when you combine kombu dashi and bonito dashi to make Awase Dashi, the synergistic effect dramatically enhances the umami components in each type of dashi.
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Servings: 2
Ingredients
Ichiban dashi (first brew dashi):
- 2 cups water / kombu dashi
- 1 ⅓ cups bonito flakes (katsuobushi)
Niban dashi (second brew dashi):
- 2 cups water / kombu dashi
- ¼ cup bonito flakes (katsuobushi)
All-purpose dashi (suitable for daily use):
- 2 cups water / kombu dashi
- ½ cup bonito flakes (katsuobushi)
Udon dashi:
- 3 cups water / kombu dashi
- 1 ⅓ cups bonito flakes (katsuobushi)
Instructions
Ichiban dashi (first brew dashi):
- Put water (or kombu dashi) in a pot and bring it to a boil. Once boiling, turn off the heat and add bonito flakes. Let it steep for 2 minutes.
- Strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth).
Niban dashi (second brew dashi):
- Put water (or kombu dashi) in a pot and bring it to a boil. Once boiling, reduce the heat to low, add the remnants of the broth from making ichiban dashi, along with additional bonito flakes, and let it simmer for 3 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth).
All-purpose dashi (suitable for daily use):
- Put water (or kombu dashi) in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth).
Udon dashi:
- Put water (or kombu dashi) in a pot and bring it to a boil. Once boiling, reduce the heat to low, add 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 a cloth (such as cheesecloth).
Notes
- You can make Bonito Dashi with water and Awase Dashi with kombu dashi. The estimated amount of dashi obtained through the process is about 1 ⅔ cups (400ml), which is approximately 80% 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.
Nutrition
Calories: 5kcal
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