Recipes - Japanese

Awase Dashi
Awase-Dashi


Dashi is a Japanese stock or broth, and it is a fundamental ingredient that provides the savoury umami in miso soup, noodle soup, chawanmushi (savoury egg custard), and nabe (hot pot). Without dashi in Japanese cooking, it lacks authenticity. There are various types of dashi depending on the use and your preference however; the Awase Dashi is a basic all-purpose dashi that goes well with most Japanese dishes.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: Stock/Base
Cook Method: Boil
Cuisine: Japanese









Ingredients:

4 cups water
30g bonito flakes
20g kombu kelp




Steps:
  1. Place water and kombu kelp in a saucepan over medium heat.
  2. Just before the water boils, remove the kelp from the saucepan. Increase the heat to high and bring to a boil. Keep cooking for another 5 mins.
  3. Lower the heat and add bonito flakes into the saucepan.
  4. When the water boils, turn heat off. Set aside to cool for at least 5 mins and let the bonito flakes sink to the bottom.
  5. Strain the liquid through a strainer lined with a paper towel or several layers of cheesecloth. Refrigerate to use later.

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Awase Dashi

Awase Dashi

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Dashi is a Japanese stock or broth, and it is a fundamental ingredient that provides the savoury umami in miso soup, noodle soup, chawanmushi (savoury egg custard), and nabe (hot pot). Without dashi in Japanese cooking, it lacks authenticity. There are various types of dashi depending on the use and your preference however; the Awase Dashi is a basic all-purpose dashi that goes well with most Japanese dishes.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: Stock/Base
Cook Method: Boil
Cuisine: Japanese
Ingredients

4 cups water
30g bonito flakes
20g kombu kelp

Instructions
  1. Place water and kombu kelp in a saucepan over medium heat.
  2. Just before the water boils, remove the kelp from the saucepan. Increase the heat to high and bring to a boil. Keep cooking for another 5 mins.
  3. Lower the heat and add bonito flakes into the saucepan.
  4. When the water boils, turn heat off. Set aside to cool for at least 5 mins and let the bonito flakes sink to the bottom.
  5. Strain the liquid through a strainer lined with a paper towel or several layers of cheesecloth. Refrigerate to use later.

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