"Dashi" is a traditional Japanese soup stock and the heart of Japanese cuisine. "Awase" means "to combine," and Awase Dashi is made with two key ingredients: dried kombu seaweed and bonito flakes. If you're accustomed to using instant dashi powder, this version may taste milder, but I hope you’ll savor the rich, authentic flavors of the natural ingredients.

Ingredients

5 g Dried kombu seaweed
13 g Katsuobushi (Bonito flakes)
500 ml Cold water

Method

Step 1 – Put the cold water and kombu in a pot and let it sleep for 30 minutes.
Step 2 – Uncover and simmer on low heat for 20 minutes, then remove the kombu. 
Step 3 - Bring the water to a near boil (you will see small bubbles coming up. That's the right time) 
Step 4 - Add the bonito flakes. As soon as it brings to a boil, turn off the heat. Leave it for 2 minutes, then strain the bonito flakes slowly. Do Not squeeze. This is very important.