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how to make kombu dashi, dashi, Japanese dashi, kelp, dashi kelp

How To Make Kombu Dashi Stock in 2 Ways: Japanese Basic Dashi

Rico McConnellRico McConnell
As you know, Dashi refers to Japanese soup stocks that are used for a lot of Japanese cooking. Kombu Dashi is one of the staple dashi made from Kombu (dried kelp) which contains a lot of glutamic acids and brings many nutritional values. Unlike Awase dashi or Iriko dashi, kombu dashi has a mild and refreshing flavor but a more complex and distinctive taste. Moreover, it’s vegetarian, vegan-friendly, enough to make you happy. You can also freeze this authentic genuine Kombu dashi when making a big batch.
Cuisine Japanese

Equipment

  • 1 wet towel
  • 1 clean container with a lid

Ingredients
  

  • Dashi Kombu
  • 4 cups Purified water

Instructions
 

With Cold Brew

  • Clean lightly the surface of the dashi kombu with a wet towel (paper towel).
  • In a clean container, add the dashi kombu and water. Lid it on. Let the dashi kombu be infused into the water for a minimum of 3 hours, preferably overnight.
  • Remove the dashi kombu after cold-brewing.
  • You can store the dashi stock for 3-5 days in a fridge.

With Hot Brew

  • Clean lightly the surface of the dashi kombu with a wet towel (paper towel)
  • Add the water to a saucepan.
  • Soak the dashi kombu in the water for 30 minutes.
  • Turn on the stove over medium-low heat.
  • Turn the heat off and remove the dashi kombu just before the water boils.
    *Turn the heat off when the water starts boiling with the small bubbles rising. Do not allow the water fully to boil.
  • You can store the dashi stock for 3-5 days in a fridge.

Video

Keyword dashi kelp, Easy, Healthy, Soup, Tips & Hack, Traditional, Vegan, Vegetarian