Awase Dashi : le bouillon de base de la cuisine japonaise


There are many combinations of the ingredients: bonito flakes, dried sardines, kombu seaweed, shiitake mushroom etc.

The dried bonito broth has a fine fish flavor and by adding the kombu we obtain a slight sweetness, this is Awase dashi.

Ingredients :

  • 1 L of water
  • 10g dried Kombu seaweed
  • 25g katsuobushi (dried bonito flakes)


  1. In a saucepan, pour the water and mix in the piece of seaweed, infuse slowly over low heat. Just before boiling, add the katsuobushi, turn off the heat and leave to infuse for 3 minutes.

  2. Filter the broth (remove the kombu and katsuobushi) and it’s ready!

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