This is a recipe for awase dashi which is a combination dashi (Kombu and Bonito). There are other dashi like kombu dashi that is based only on kombu and iriko dashi that uses dried anchovy and water for the both. At this point there is no soy bean paste (miso paste) added or any other ingredient that my daughter can’t have…..win win.

Ingredients

30g kombu (dried Japanese kelp, konbu, tangle)

500ml water

500ml Chicken stock (good quality)

2 cup bonito flakes

Instructions

In a saucepan, soak kombu in the water for at least 30 mins (3 hours you have the time).
Add the chicken stock and simmer for 5 mins. Remove the kombu and set aside.
Turn down the heat and let cool a bit.
Add the bonito flakes, bring to a boil, skimming the surface as required, then turn down the heat.
Simmer 2 minutes on a very low temperature, then remove from the heat.
Allow to steep 10 minutes, the bonito will sink to the bottom.
Strain using a sieve with paper towel lining the inside. Squeeze over the sieve to get the last of the dashi flavour.

Serving

This is a great base for soups like Mushroom Dashi or Miso soup.

Storage

Keep tightly covered in the refrigerator for up to 7 days. You can also freeze in single serve portions (easier to defrost).