Japanese Dashi broth a very essential component in Japanese cooking. It contains a lot of savory flavors ”umami” extract from dried ingredients.

“Combined Japanese Dashi broth, Awase Dashi” is the most commonly used Japanese Dashi broth made from dried bonito flakes and dried kelp.
The bonito flakes mainly contain an animal umami element called inosinic acid. And kelp mainly contains a vegetable umami element called glutamic acid. By combining these animal and vegetable umami elements, it becomes a broth filled with umami flavors.

Level: Easy Yield: –
Prep time:30 minutes Cook time:20 minutes

INGREDIENTS

• 1/3 ounces (10 g) dried kelp (konbu, 昆布)　
• 1/3 ounces (10 g) dried bonito flakes (katsuobushi, かつお節)
• 4 cups(1000 ml) water
  

INSTRUCTIONS

1. Place dried kelp in a medium pot with 4 cups water and leave for more than 30 minutes. (Do not wash the dried kelp with water as the umami flavors flow. If the kelp has white powder, it’s an umami flavor and not dust.)
   
2. Heat the pot over medium-low heat and boil slowly. Take out the kelp just before boiling as flavors that are not tasty will come out.
   
3. Heat stronger. Turn off the heat when it boils. Add dried bonito and leave for about 2 minutes.
   
4. Gently strain with a colander that is put a paper towel.
   
5. Wait for the end of filtration naturally. Do not push or squeeze by hand. Because elements cause of turbidity and acridity will come out.
   

TIPS

• About storing and freezing:
  This broth will keep for about three days in the refrigerator for about one month in the freezer.
• How to eat bonito and kelp after use for dashi:
  You can eat the bonito or kelp took off from broth. Mince, saute with soy sauce and mirin. Sprinkle on rice or mix with rice to make rice balls. It’s called “Furikake”.
• What do we use this broth for?:
  You can use this Japanese Dashi broth combining bonito and kelp for miso soup, soup of Udon and Soba, and Dashimaki-tamago, etc.
  

WHAT IS…?

• About “Japanese Dashi broth, Dashi”:
  Japanese Dashi broth a very essential component in Japanese cooking. It contains a lot of savory flavors ”umami” extract from dried ingredients. Using this broth, it enhances the deliciousness of other ingredients. Not only is it tasty, but it also reduces the amount of salt added to dishes. It may help improve our diet.
  The ingredients of Japanese Dash broth are typically dried bonito flakes and dried kelp. In addition to these, dried shiitake mushrooms, dried flying fish, and dried anchovy, etc. are also used.