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Konbu Dashi

By: Rachael S.

"Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can b very aromatic."

Rate/Review | Read Reviews (1)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 cups

Ingredients

1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Directions

Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Footnotes

Cook's Note
Dashi should be pale gold in color and smell like the sea. Keep Dashi covered and refrigerated when not in use. Dashi will keep for up to 14 days. The stock will smell sour when it has gone off.
Dashi can also be made cold by soaking the konbu in water for 1-2 hours.