Kombu Dashi stock is fundamental to Japanese cuisine. This stock can be used as a base for numerous Japanese dishes including miso soup, noodle broths and simmering dishes. Dashi is typically made from fish such as dried fish flakes. However, it can be made vegan and vegetarian friendly by using kombu and dried mushrooms. You can keep the dashi in the refrigerator for up to 3-4 days.
Kombu ⅓ oz
Water 4 cups
1. Gently clean the Kombu with a damp cloth without removing powdery umami substances (Don’t wash Kombu with water)
2. Soak Kombu in 4 cups water for 4 hours or overnight
3.Transfer Kombu dashi to a medium size pot
4.Boil with medium low heat, just before boiling when you see the bubbles appear around the edges of the pot, remove the Kombu. Now the dashi soup is ready to use.
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