My Favorite Awase Dashi with Niboshi, Katsuobushi and Kombu
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Homemade Dashi is easy and quick to make and can be used for so many things! Miso Soup, marinating, stews, sauces and more! There are a ton of different variations out there, below is a quick run through of one we use quite often for miso soup. Combine 1 quart of cold water with roughly 30 grams of kombu in a small sauce pan and let sit for 30 minutes - overnight. Add dried sardines or dried small iriko (heads removed and deveined) for a bit more of a fishy flavor which I enjoy with my miso soup
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