Japanese Awase Dashi - Fish Stock
Take your strip of kombu and gently wipe it clean. You’ll notice little white flakes on it: don’t wipe it off, they are called ”mannitto” or “umami seibun”, and occur naturally as part of the drying process. They are basically salt deposits, so it helps contribute to the flavor!
Soak the kombu in water for at least 2 hours, preferably overnight, to help release the flavor in the kombu.
When you are ready to make dashi, add the kombu and water into a medium pot, then bring to a simmer over medium heat for ten minutes.
After ten minutes, add the bonito flakes and remove from heat.
Let it steep for about two minutes, until you see the bonito flakes settle at the bottom of the pan.
Carefully pour the dashi into your lined strainer. Gently tap the katsuobushi to remove excess water, then set it aside for another use! Your dashi is now ready to use!
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