Awase Dashi

• 1 litre water
• 10 g Kombu
• 10 g Katsuobushi

Soak the Kombu for a few hours (if possible). Bring water slowly to a boil (over about 10 minutes). Skim and remove the Kombu right before water starts boiling. Add Katsuobushi, bring to a boil, reduce heat and simmer for 30 seconds then kill heat and steep for 10 minutes.

Shiitake Dashi

• 1 litre water
• 6 dried Shiitake mushrooms

Soak Shiitake for about 30 minutes (room temperature). Squeeze and remove from liquid.

Shiitake-Kombu Dashi

• 1 litre water
• 6 dried Shiitake mushrooms
• 10 g Kombu

Soak Shiitake and Kombu for about 30 minutes (room temperature). Squeeze and remove from liquid. Bring water slowly to a boil (over about 10 minutes). Skim and remove the Kombu right before water starts boiling.