Kombu (Kelp) Dashi Stock

Pantry

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

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,