Cart empty
Subtotal:$0

Awase Dashi

This Japanese soup stock is light, aromatic, and the fastest stock in the game. The kelp offers a subtle brine-y flavor while the katsuobushi adds smoke and richness.

alt

Yield

1L

Time

About 5 minutes

Ingredients

5cwater1 piecekombu kelp1 handfulkatsuobushi

Instructions

1Boil
5cwater1 piecekombu kelp

Add kombu and water to pan, then slowly bring to a boil over low heat

2Remove kombu

As soon as water comes to a boil, cut the heat and remove the kombu.

3Add katsuobushi
1 handfulkatsuobushi

Add katsuobushi to pot and bring back to a boil for 30 seconds, then cut the heat again.

4Strain

Pour through strainer into a heatproof container.

5Store

Use immediately, refrigerate for a week, or freeze indefinitely.