Awase Dashi
Ingredients
Ichiban Dashi Ingredients
-
½
oz
Dried Kombu Kelp
-
½
oz
Katsuo Bonito Flakes
-
4
cups
Water
Niban Dashi Ingredients
-
1
cup
Katsuo Bonito Flakes
-
4
cups
Water
Niboshi Dashi Ingredients
-
½
oz
Niboshi dried infant anchovies
-
½
oz
Katsuo Bonito flakes
-
4
cups
Water
Shiitake Dashi Ingredients
-
½
oz
Dried Kombu Kelp
-
5
pieces
Dried Shiitake Mushrooms
-
4
cups
Water
Instructions
- Clean the kelp and soak it in water overnight in the fridge.
- Heat the kelp and water in a saucepan until tiny bubbles form, then remove the kelp.
- Increase the heat, add bonito flakes, and turn off the heat once they sink.
- Strain the dashi into a bowl using a sieve lined with kitchen paper.
- For Niban Dashi, use the leftover ingredients from Ichiban Dashi, add water, and heat until just before boiling.
- Add extra bonito flakes, let them sink, and strain the dashi.
- For Niboshi Dashi, roast the anchovies, soak them in cold water overnight, then heat and simmer.
- Strain the dashi into a bowl.
- For Shiitake Dashi, clean the kelp and mushrooms, soak them overnight, then strain the dashi.
Nutrition Facts (estimated)
Servings
1
Calories
56
Total fat
1g
Total carbohydrates
1g
Total protein
10g
Sodium
79mg
Cholesterol
10mg
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