Dashi is an vital part of Japanese cooking and healthy lifestyle. Being able to create a good dashi is an art. A basic dashi is mainly made from kombu (a type of seaweed that encompasses a range of different species). There are different types of dashi and one can be made with as little as two ingredients and about 20 minutes. Below, I share my awase dashi recipe. Here is a recipe for a basic awase dashi. Awase dashi means a “mixed” dashi. 

Cooking vegetables or meats in a dashi base steeps them with good flavor and can also infuse them with essential minerals and immune system supporting ingredients. Dashi can be mixed with miso or enjoyed simply on its own. If miso is added, it is best not to allow the miso to reach boiling temperature so that the enzymes and other beneficial ingredients are at their best. I whisk my miso in after I take the pot off the stove and allow it is cool a little.

One of my favorite ways to enjoy my dashi, besides simmering different things in it, is to bring it to a tolling boil and drop a beaten egg into it. This makes a sort of “eggflower” soup somewhat like one might find in a Chinese restaurant. This can make for a nice warming breakfast or any other meal. You can use this in many ways, including in Dashi and Nettle recipe I shared in an earlier post. You can also serve it with ramen or udon noodles for a hearty meal. When serving with noodles, garnish with minced green onions, tofu or meat, shitake mushrooms, vegetables like baby bok choy and you can even add the crunchy bits from tempura if you have them. Customize the recipe to your liking. You can make it more simple or more complex. You can even omit the fish and replace it with dried shitake mushroom to make a vegan version. The main idea is to maintain a rich and very slightly sweet and distinctly savory umami flavor. 

Awase Dashi

Ingredients

1 piece of dried Kombu about 4” x 4” or 10 grams of flakes

1 cup kastuobushi (dried bonito fish flakes) This can be found in most Asian markets and many grocery stores 

*For a vegan version, simply substitute ½ cup dried shitake mushrooms for the katsuobushi and steep for 20 minutes. Don;t discard the shitake mushrooms after steeping. Add to another recipe since they are so delicious and nutritious!

4 cups water

 

Gather your ingredients. Put the water and kombu in a large container, I like to use a large glass jar and let it steep on the counter. The time needed will depend on the temperature in the room. It takes less time when it is warm, 2-3 hours when the room is above 70 degrees and 5 hours when it is below 70 degrees. You can also just brew it over night for a strong version.

After cold steeping your kombu for the time you allow, place the kombu and the water in a pot. Turn on medium-low heat and slowly bring to a low simmer, for about 10 minutes. Remove the kombu just before things come to a boil. Do not boil the water with the kombu in it because the flavor will get bitter and the water will get slimy. Add the katsuobushi and bring it to a boil again.  Reduce heat to a simmer for 30 seconds (really, that is all that is needed) and turn the heat off. Cover the pot. Let the katsuobushi sink to the bottom of the pot and rest for 10 minutes. Strain the broth. You can use it immediately or cool it and store in the refrigerator for 5 days. You can also freeze it.