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 and water.
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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 today.
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 from kombu, 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 on its own, you will find that it enhances the flavor of dishes when added, making them even more flavorful.
Extraction methods
There are two methods for making 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 is no need to heat the kombu, you can make kombu dashi 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 method for making kombu dashi.
Optional preparation
The preparation before making kombu dashi is not necessary, and I personally do not do that, but if you are worried about any dust on the surface of the kombu, you can quickly wipe it off with a well-squeezed damp cloth.
At this point, avoid rinsing it with water, as this 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 is best to leave it on.
Ingredients
- 0.17 oz. (5g) kombu (dried kelp) (The amount of kombu should be approximately 1% of the water volume.)
- 2 cups (480ml) water
Step-by-step instructions
🕒 Total 3-9 hrs or 40 mins
Step 1 (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.
Step 1 (When simmering)
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
Step 2 (When simmering)
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, soak the kombu in water for at least 30 minutes. Kombu that hasn't been soaked won't yield as much dashi broth.
- 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 is a sign to take it out. As the water (kombu dashi) comes to a boil, the distinct odor of kombu will become stronger, and the kombu will release its slimy components.
Next Step
By using kombu dashi, you can make awase dashi by combining kombu dashi with either bonito dashi or shiitake dashi.
In addition, the kombu that has been used to prepare dashi can be reused for another Japanese dish. Be sure to try the "Shio Kombu" recipe as well.
Recipe Card
Two Ways to Make Kombu Dashi (Kelp Stock)
Ingredients
- 0.17 oz. (5g) kombu (dried kelp) (The amount of kombu should be approximately 1% of the water volume.)
- 2 cups (480ml) 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.
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