Kombu Dashi

Kombu Dashi

A clear, savory Japanese stock made by gently steeping dried kelp in water.

Total 5 hr 11 min Makes 16 oz Calories 5/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Kombu dashi is a vegetarian base stock built on the subtle oceanic umami of dried kelp. Cold-steeping followed by a slow, low heat extraction avoids bitterness and cloudiness. Use it as a foundation for miso soup, simmered dishes, and clear broths.

Ingredients

  • 1 piece dried kombu (about 4 inches square)
  • 2 1/2 cups cold water

Method

  1. Wipe the surface of the kombu lightly with a dry cloth if dusty, but leave the white mineral bloom intact since it contributes flavor.

  2. Place the kombu in a 6-quart saucepan with the cold water and let it soak, covered, at room temperature.

  3. Set the saucepan over low heat and warm gently, uncovered, watching for small bubbles to form around the kombu.

  4. Just before the water reaches a simmer, remove the kombu with tongs and discard or reserve for another use; do not let the dashi boil, as boiling makes the stock bitter and cloudy.

  5. Let the dashi cool slightly, then strain through a fine-mesh sieve into a clean container.

  6. Use the kombu dashi immediately, or refrigerate in an airtight container for up to 3 days.

Rate this recipe

★ 3.9 (1)

Kombu Dashi

Kombu dashi is a vegetarian base stock built on the subtle oceanic umami of dried kelp. Cold-steeping followed by a slow, low heat extraction avoids bitterness and cloudiness. Use it as a foundation for miso soup, simmered dishes, and clear broths.

5 hr 11 min 16 oz 5 cal

Ingredients

  • 1 piece dried kombu (about 4 inches square)
  • 2 1/2 cups cold water

Method

  1. 1

    Wipe the surface of the kombu lightly with a dry cloth if dusty, but leave the white mineral bloom intact since it contributes flavor.

  2. 2

    Place the kombu in a 6-quart saucepan with the cold water and let it soak, covered, at room temperature.

  3. 3

    Set the saucepan over low heat and warm gently, uncovered, watching for small bubbles to form around the kombu.

  4. 4

    Just before the water reaches a simmer, remove the kombu with tongs and discard or reserve for another use; do not let the dashi boil, as boiling makes the stock bitter and cloudy.

  5. 5

    Let the dashi cool slightly, then strain through a fine-mesh sieve into a clean container.

  6. 6

    Use the kombu dashi immediately, or refrigerate in an airtight container for up to 3 days.