Two Ways to Make Kombu Dashi (Kelp Stock)
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).
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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