Japanese Awase Dashi with Kombu, Niboshi and Bonito

Make traditional Japanese dashi at home with just three main ingredients and cold water. Kombu provides deep savory notes, niboshi adds extra richness, and katsuobushi brings its distinctive smoky umami flavor. The result is a balanced Japanese stock that can be used throughout everyday cooking.Ingredients10 g dried sardines, niboshi10 g dried kelp, kombu1100 ml cold water15 g bonito flakes, katsuobushi