Kombu dashi
Dashi is an essential broth or stock base for most Japanese dishes and can be purchased in some of the larger supermarkets. For those of you who want to do it from scratch there are several recipes out there, but I find this one is the easiest and doesn't use dried fish flakes. This recipe uses kombu (also spelled konbu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. It is a good vegetarian stock that enhances the subtle flavour of Japanese cuisine.
Ingredients
Serves: 4
- 1 (10cm) piece dashi kombu (dried kelp)
- 1L water
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Wipe the kombu with a damp cloth to clean it. Cut into 2cm pieces and place into a saucepan along with the water. Bring to the boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a sieve before using.
Note:
Dashi should be pale gold in colour 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.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers, so be sure to add extra water. - 13 Nov 2010 (Review from Allrecipes US | Canada)
I use this recipe for dashi every time I make a dish that requires plain water. Seaweed is high in nutrents needed, that are not common in American diets. I chop the bulk Kombu into beef stew where it adds a uncommonly good flavor. When using any type of seaweed, I do not add salt to the dish as it cooks. - 13 Mar 2013 (Review from Allrecipes US | Canada)