Awase Dashi

Ingredients

• Kombu

  1 leaf or 20g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Bonito Flakes, Aged and Dried

  Aged and Dried, Eden

  20g

• Chicken wing

  Broilers or fryers, meat and skin, raw

  800g

Directions

1. soak water and kombu for ~3-6h
2. bring soaked water and kombu to boil slowly. remove kombu when almost boiling, reserve kombu for re-use in niban dashi
3. add kastuobushi to broth and boil for 30s then turn off heat
4. let katusobushi sink to bottom (about 10 minutes)
5. strain the awase dashi through a fine strainer. reserve katsuobushi for re-use in niban dashi
6. roast chicken wings at 425F for 30 minutes
7. scrape bits off of the roasting pan and add bits and roasted chicken to awase dashi broth
8. bring to boil and reduce heat until simmering. Simmer on low until bones are falling off the chicken wings (3-4 hours)
9. strain the broth through a fine mesh strainer and/or cheese cloth. discard all solids when cooled, fat may pool on top of broth, you may discard this