Japanese•gourmet
Kombu Dashi 昆布だし
This post focuses on a key Japanese dashi stock - Kombu dashi (昆布だし) Its delicate and mellow flavour enhances the taste of any Japanese dish.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 oz/30 g Kombu Kelp (*1)
- 4 cups/1 liter water
Instructions
- 1
Clean the kelp with a well wrung out damp cloth briefly *2
- 2
Fill a container with the water and add kelp to steep (soak)
- 3
Let stand overnight, remove the kelp the next morning. *3
- 4
Clean the kelp with a well wrung out damp cloth briefly.
- 5
Fill a saucepan with the water and add kelp to steep for 30 minutes up to 1 hour.
- 6
Put the saucepan over medium heat. When the small bubbles form, turn the heat off. *4
- 7
Remove the kelp and transfer the kombu dashi to storing jar. *3