What goes in
- 4 cups water
- 10 g kombu
- 10 g packed katsuobushi; triple for batch
← All midsBATCH METHOD
MID-BASE
DASHI
Awase dashi
Kombu + katsuobushi awase dashi, the Japanese stock that CLEAR cannot replace.
standalone
PORTION250 ml puck
BATCH×6
PARENTStandalone
DINNERS6+
Make it once
- 1
Warm kombu and remove just before simmer.
- 2
Add katsuobushi, simmer 30 sec, steep about 10 min, strain.
STORAGEFridge 3–5 days; freeze in 250 ml pucks / cubes.
SOURCEJust One Cookbook — Awase DashiJust One Cookbook — How to Make Dashi
WHAT IT OPENS
Meals from this mid
Miso soupOyakodonKatsudonNikujagaUdonChawanmushi