Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Konbu Dashi

4

30 min

Konbu Dashi

Konbu Dashi Photo 1

Time

30 min

Serving

4 persons

Calories

1

Rating

4.00★ (5)

Cuisine

Japanese
Author: Victoria Buriak
Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian grocery stores. For those who want to make it from scratch, there are several recipes out there, but I find this one is the 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 that enhances the subtle flavors of Japanese cuisine. It is also a bit friendlier to the Western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Ingredients

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

Metric Conversion

Stages of cooking

Konbu Dashi Photo 21
  1. Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.
    Konbu Dashi Photo 2

How did you like this article?

You may also like