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)

Preparations:

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!