Awase dashi also known as Ichiban dashi is the most basic kind of Japanese dashi.
Awase dashi also known as Ichiban dashi is the most basic kind of Japanese dashi. This dashi is made from a combination of dried kelp (kombu) and bonito flakes (katsuobushi). Dashi is a staple in Japanese cooking and is the base for many dishes including miso soup, clear broth soup, noodle broth soup, and known to accentuate the savory flavor of umami. If that wasn't enough to convince you to try making it, dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.
I personally make Awase dashi whenever I'm in the mood for Beef Udon. If you're here because you're planning to make Beef Udon, this recipe makes enough dashi for the needed amount. Dashi stores well in the refrigerator for 3-5 days so you can either store the leftovers or make it ahead of time.
Awase Dashi/Ichiban Dashi Recipe
Prep and Marinate Time: 25 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 4 cups
-4 cups water
-3 small pieces of dried kelp or 3" x 5" (kombu)
-2 cups of bonito flakes (katsuobushi)
- Dried kelp (kombu) naturally has a white powder on its surface which is a lot of the flavor so don't wash it. If the kelp (kombu) seems dirty, gently wipe the surface with a damp cloth.
- In a medium pot, add the water and kelp (kombu). Turn on the heat to medium-low heat and slowly bring to almost a boil, about 10 minutes.
- Before the dashi starts to boil, remove the kelp (kombu). If you leave the kelp (kombu) in the pot, the dashi will become slimy and bitter.
- Add the bonito flakes (katsuobushi) and bring it back to a boil.
- Once the dashi is boiling, reduce the heat and simmer for 30 seconds before turning off the heat.
- Let the bonito flakes (katsuobushi) sink to the bottom, about 10 minutes.
- Strain the dashi through a fine sieve and the finished product is ready to be used.
If you're not planning to use the dashi right away, store it in the refrigerator for 3-5 days or freeze it.