Awase Dashi Japanese Soup Stock Recipes

HOME STYLE JAPANESE DASHI STOCK

Steps:

• Gently wipe any dust off konbu if necessary using dry towel or paper towel. Do not wash or remove white powder stuck on the surface of konbu by scraping it off as it is the umami (旨味).
• Add the water in a pot and soak the konbu for about 30 minutes if you have time. If you don't have time, don't worry.
• Place the pot over medium heat. When small bubbles start appearing in the pot, reduce heat to minimum and cook for about 10 minutes.
• Add katsuobushi and turn the heat up to medium. Cook for about 10 minutes.
• Turn the heat off and wait until katsuobushi sinks to the bottom of the pan.
• Line a few layers of muslin or a paper towel over in a sieve and pour all the contents in the pan to into the sieve. Let it drain naturally, lightly squeezing the katsuobushi (Note 1).

AWASE DASHI (JAPANESE SOUP STOCK)

Steps:

• Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is quite clean, so just make sure it doesn't have any mold spots and it's ready to use. Do not wash or wipe off the white powdery substance, as it has lots of umami.
• Make several slits in the kombu to release more flavor.

AWASE DASHI

Steps:

• Clean the kelp with a well wrung out damp cloth, place the kelp in a container with water and let it stand overnight in fridge. *1
• Transfer the kelp and water into a saucepan.
• Heat it over medium heat and when the tiny bubbles form remove the kelp pieces out of the saucepan. *2
• Turn the heat up little higher and when small bubbles start rise up to the surface, add Katsuo bonito flakes and turn the heat off. *3
• Wait for a few minutes or for the bonito flakes sink to the bottom of the saucepan.
• Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. *4
• Squeeze the dashi stock gently through the kitchen paper towel.
• Use it for cooking or store in the fridge. *5
• Place the ingredients leftovers from the Ichiban dashi and water into a saucepan.
• Heat it over medium heat.
• Turn the heat off just before it boils, and add the extra Tatsuo bonito flakes into the saucepan. *3
• Wait for a few minutes or for the bonito flakes to sink to the bottom of the saucepan.
• Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. *4
• Squeeze the dashi stock gently through the kitchen paper towel.
• Use it for cooking or store in the fridge. *5
• Pluck off heads and remove entails of the dried baby anchovies.
• Place the prepared dried anchovies in a small saucepan over low-medium heat to dry roast them for a few minutes without using any oil.
• Fill a container with cold water and add the dry roasted infant anchovies.
• Let it stand overnight. *1
• Place the steeped anchovies and water in a saucepan over medium heat and bring it to the boil.
• When the stock boils, turn the heat down to low and simmer it for 3-5 minutes.
• Remove any scum off the surface as often as it necessary.
• Turn the heat off and add Katsuo bonito flakes into the saucepan.
• Wait for a few minutes or for the bonito flakes to sink to the bottom of the saucepan.
• Line a sieve with a sheet of kitchen paper towel and place it over a large bowl. *4
• Use the dashi stock for cooking or store in the fridge. *5
• Clean the kelp and mushrooms with a well wrung out damp cloth.
• Fill a container with the kelp, mushrooms and cold water.
• Let it stand overnight in fridge.
• Remove the kelp and shiitake mushrooms next morning. *4
• Use the dashi stock for cooking or store in the fridge. *5