Appetizers & Starters > Soups & Broths > Broths & Consommés > Dashi

Awase Dashi (Kombu and Shiitake)

Awase dashi is a classic Japanese broth made with kombu (kelp) and dried shiitake mushrooms. This dashi has a deeper, more complex flavor than kombu dashi alone, making it ideal for a variety of dishes.

Prep Time
10 minutes (plus 4-6 hours soaking)
Cook Time
30 minutes
Servings
8 cups
Ingredients
  • 4 x 6-inch pieces Kombu
  • 4 large Dried Shiitake Mushrooms
  • 8 cups Water

Soaking

Place the kombu and dried shiitake mushrooms in a large bowl or pot. Add 8 cups of cold water. Ensure the shiitake mushrooms are fully submerged. Let soak in the refrigerator for at least 4 hours, or preferably overnight (6-8 hours). Soaking allows the kombu and shiitake to rehydrate and release their umami flavors.

Simmering

After soaking, remove the kombu and shiitake mushrooms from the water, reserving the soaking liquid. Cut the shiitake mushroom stems off (save them for another use, like vegetable stock). Wipe the kombu clean with a damp cloth. Place the soaking liquid in a pot, add the wiped kombu and shiitake caps. Bring the pot to a gentle simmer over medium-low heat. Do not boil.

Infusing Flavor

Simmer the dashi for 30 minutes, maintaining a very gentle simmer. Skim off any foam or scum that rises to the surface with a fine-mesh skimmer or spoon.

Straining and Cooling

Remove the pot from the heat. Remove the kombu and shiitake mushrooms. Strain the dashi through a fine-mesh sieve lined with cheesecloth (optional, for extra clarity). Let the dashi cool completely before using or storing. The dashi can be stored in the refrigerator for up to 3 days, or frozen for up to 1 month.

Using the Kombu and Shiitake

As with kombu dashi, don't throw away the kombu and shiitake! They can be used in other dishes. Slice the shiitake caps and add them to stir-fries or simmer them in soy sauce and mirin. Chop the kombu and add it to salads or cooked vegetable dishes.

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FAQ

  • Why do I need to soak the kombu and shiitake mushrooms?

    Soaking rehydrates the ingredients and allows them to release their maximum amount of flavor (umami) into the water.
  • Can I use hot water to speed up the soaking process?

    No, cold water is recommended for soaking. Hot water can extract undesirable flavors and textures.
  • Why is it important not to boil the dashi?

    Boiling can make the dashi bitter. A gentle simmer is key to extracting the best flavor.