Making Classic Awase Dashi
This stock relies on the balance between glutamate from the kelp and inosinate from the fish. It is the invisible backbone of miso soup, simmered vegetables, and delicate poaching liquids.
Temperature control is your primary tool.
Do not let the kelp boil, as it will turn the stock slimy. Keep a close eye on the water temperature once the pot is on the stove.
- medium saucepan
- fine-mesh strainer
- cheesecloth or paper towel
What goes in.
- 4 cupscold water
- 1 piece (4-inch)kombu (dried kelp)
- 1 cupkatsuobushi (dried bonito flakes)
Respect the simmer
The kelp provides depth through low-heat extraction, while the bonito flakes require a brief, high-impact infusion. Never squeeze the flakes when straining, or the broth will become cloudy and muddy in taste.
The method.
Soak the kombu
Place the water and kombu in the saucepan. Let it sit for at least 20 minutes to rehydrate.
Heat slowly
Turn the heat to medium-low. Watch for small bubbles to form at the edges of the pot. Remove the kombu just before the water reaches a rolling boil.
Add bonito
Increase the heat slightly until the water just breaks into a simmer. Stir in the katsuobushi and immediately remove the pan from the heat source.
Steep and strain
Let the flakes settle to the bottom of the pot, which takes about 2 minutes. Line your strainer with cheesecloth and pour the liquid through gently into a bowl.
Other turns to take.
Kombu Dashi
Skip the bonito flakes entirely for a vegan base; soak the kelp in cold water for several hours instead of heating it.
Ichiban Dashi
Use only the first straining for clear soups; keep the leftover flakes to make a second, darker stock for everyday simmered dishes.
When it doesn't go to plan.
Wipe the kombu with a dry cloth to remove dirt, but keep the white powdery substance on the surface—that is where much of the umami resides.
Store finished dashi in the refrigerator for up to three days, or freeze it in ice cube trays for quick portions.
If the bonito flakes don't sink after 2 minutes, don't force them; just strain carefully to avoid pressing solids through the mesh.
The ones that keep coming up.
Can I reuse the kombu and katsuobushi?
Yes. Place them in a bag and freeze them. Once you have a collection, simmer them together in fresh water for 15 minutes to create a secondary, more concentrated dashi.
Why is my dashi cloudy?
It is likely that you boiled the kombu or squeezed the bonito flakes during the straining process. Both actions release starches and particulates that ruin the clarity.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe