Kombu Dashi is one of the most essential dashi broths in Japanese cuisine. Kombu contains a large amount of umami components that enhance the flavor of soups and nimono dishes (Japanese simmered dishes). You can make it very easily if you have only kombu.
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What is Kombu Dashi?
Kombu Dashi is a type of dashi broth extracted from dried kombu (kelp). Kombu contains a high amount of amino acids that humans perceive as umami, enhancing the flavors of dishes. It has been widely used in various Japanese cuisines since ancient times and continues to be one of the most popular types of dashi to this day.
The source of umami
The true essence of the umami components in kombu dashi lies in glutamic acid and aspartic acid. In particular, glutamic acid was the first umami component in the world to be discovered in kombu dashi, and it also gave birth to the term "umami."
While you might not be able to perceive the deliciousness of these amino acids when simply drinking kombu dashi by itself, you will find that it enhances the flavor of dishes when added, making them even more flavorful.
Extraction methods
There are two methods to make kombu dashi: cold brewing and simmering.
• Cold Brewing
Simply soak the kombu in water in a pot or bowl to draw out the kombu flavor. Since there's no need to heat the kombu, you can make dashi broth very easily.
It has a slightly elegant flavor, making it suitable for dishes like suimono (Japanese clear soup) and dishes where you want to bring out the natural flavors of the ingredients.
• Simmering
Rehydrate the kombu in water until it softens, then simmer it along with the soaking water. This method is quicker than cold brewing and results in a stronger flavor with a richer umami taste.
It pairs well with various Japanese dishes and is the most common way to make kombu dashi.
Optional preparation
The preparation before making kombu dashi isn't necessary, and I personally don't do that, but if you're worried about any dust on the surface of the kombu, you can quickly wipe it off with a well-squeezed damp cloth. Avoid rinsing it with water as it will wash away the umami components of the kombu. The white powdery substance on the surface of the kombu is a natural flavor enhancer, so it's best to leave it on.
Ingredients
- 0.18 oz. (5g) kombu (dried kelp) (the amount of kombu should be 1% of the water volume)
- 2 cups (500ml) water
Step-by-step instructions
🕒 Total 3 hrs or 40 mins
When Cold Brewing
Step 1
Pour water into a pot or bowl, add kombu, and let it soak for 3 to 9 hours. After soaking, remove the kombu.
When Simmering
Step 1
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, turn off the heat and remove the kombu.
To Store
You can store it in the refrigerator for up to 3 days or in the freezer for up to a month.
Tips on how to make
- Use as large a piece of kombu as possible. Since kombu releases its slimy components from the cut parts, the fewer cuts there are, the clearer the flavor becomes.
- Be careful not to soak the kombu in water for too long. If you soak the kombu for more than 10 hours, the water (kombu dashi) may become cloudy, and it may start to emit a distinctive kombu odor.
- Even when simmering, the kombu should be soaked in water for at least 30 minutes. Kombu that hasn't been soaked in water won't yield as much dashi.
- When simmering, cook slowly over very low heat. High heat will not bring out the full flavor of the kombu. Additionally, remove the kombu before it starts boiling. Once small bubbles appear on the surface of the liquid, it's a sign to take it out. When the water (kombu dashi) comes to a boil, the distinct odor of kombu will become stronger, and kombu will release its slimy components.
Next Step
By using it, you can make awase dashi (kombu and bonito dashi or kombu and shiitake mushroom dashi).
Recipe Card
Two Ways to Make Kombu Dashi (Kelp Stock)
Ingredients
- 0.18 oz. (5g) kombu (dried kelp) (the amount of kombu should be 1% of the water volume)
- 2 cups (500ml) water
Instructions
When Cold Brewing
- Pour water into a pot or bowl, add kombu, and let it soak for 3 to 9 hours. After soaking, remove the kombu.
When Simmering
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, turn off the heat and remove the kombu.
Notes
- When cold brewing, the total time is 3 to 9 hours.
- You can store it in the refrigerator for up to 3 days or in the freezer for up to a month.
- By using it, you can make awase dashi (kombu and bonito dashi or kombu and shiitake mushroom dashi).
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