Name: Kombu (Kelp) Dashi Stock (昆布出汁)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes: 900 ml (31 fl oz)
Cuisine: Japanese
Ingredients: 10 g (¼ oz) kombu (dried kelp); 4 cups (1 litre) filtered water

Preparation info

Makes:
900 ml

Difficulty
Easy
Ready in
15 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is a vegetarian version of dashi stock. It can also be mixed with Shiitake Mushroom Dashi Stock, if you like.

Ingredients

Pantry

4 cups (1 litre) filtered water
10 g (¼

Method

Pour the filtered water into a bowl. Add the kombu and soak, covered with plastic wrap, for at least 3 hours or overnight.

Pour the kombu and water into a saucepan over medium–low heat. Heat until just below boiling point (this will take about 10 minutes). Remove the kombu.

Discard the kombu or save it to make Furikake – it can be frozen,