Welcome to Day 17 of the 28-day miso soup challenge! Today we’re exploring the 'Umami Synergy' of Katsuobushi (Inosinic acid) and Kombu (Glutamic acid) to create an incredibly rich and flavorful Awase Dashi. This homemade broth is the foundation of authentic Japanese miso soup and is packed with deep, savory flavors. Nothing compares to the taste of homemade Awase Dashi. Give this 'Umami Synergy' a try and elevate your cooking experience!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine the water and kombu in a pot and heat gently over medium heat.
Remove the kombu just before the water starts to boil to avoid slime and keep the broth clear.
Turn off the heat and add the katsuobushi to the pot.
Let the katsuobushi steep for a few minutes, then strain the broth through a fine mesh or cheesecloth.
Remove the kombu just before the water boils to prevent slime and maintain a clear broth.
Turn off the heat before adding the katsuobushi to preserve its delicate flavors.
Never squeeze the katsuobushi flakes during straining to avoid bitterness.
Store the dashi in an airtight container. It lasts 2–3 days in the fridge or up to 2 weeks in the freezer.
Freeze the dashi in ice cube trays for convenient portions later.
What is Awase Dashi?
Awase Dashi is a Japanese soup stock made by combining kombu (seaweed) and katsuobushi (bonito flakes). It is known for its rich umami flavor and is commonly used as a base for miso soup and other Japanese dishes.
Why should I remove kombu before boiling?
Removing kombu before the water boils prevents slime formation and keeps the broth clear, ensuring a clean and pure flavor.
Can I store Awase Dashi for later use?
Yes, you can store Awase Dashi in an airtight container for 2–3 days in the fridge or up to 2 weeks in the freezer. Freezing it in ice cube trays makes portioning easier.
Why shouldn't I squeeze the katsuobushi flakes?
Squeezing the katsuobushi flakes can release bitterness into the broth, which can affect the delicate flavor of the dashi.
What is the golden ratio for Awase Dashi?
The golden ratio for Awase Dashi is kombu at 1% of the water weight and katsuobushi at 2% of the water weight.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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