I decided to make a bunch of dashi to freeze, so I got a 1 pound bag of katsuobishi, and made as much awase dashi as I could wring from that amount. The kombu I already had imported by the kg from Japan, and have been itching to use.
by FurTradingSeal
1 Comment
That’s certainly a lot of dashi! Does that include niban (2nd) dashi too?
Might be worth mentioning that if you don’t have immediate plans to use all the dashi in the near future, you can use the katsuobushi and konbu separately for recipes other than awase dashi.
Katsuobushi is also commonly used as a topping for things like tofu, simmered greens, onigiri fillings etc and konbu can be used for takikomi gohan/flavored rice, uma-ni or nitsuke which are braised/simmered foods, etc.
Just keep them in their dried state in an air tight container and they will keep for a very long time.