Two Ways to Make Kombu Dashi (Kelp Broth)
Kombu Dashi is one of the most essential broths in Japanese cuisine. Kombu is rich in umami components that enhance the flavor of soups and simmered dishes. It is very easy to make with just kombu and water.
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Servings: 2
Ingredients
- 0.17 oz kombu (dried kelp) (The amount of kombu should be approximately 1% of the water volume.)
- 2 cups water
Instructions
Cold brewing method:
- Put water and kombu in a pot or bowl, and let it soak for 3 to 9 hours. After soaking, remove the kombu.
Simmering method:
- 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.
Nutrition
Calories: 5kcal
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