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