This is a vegetarian version of dashi stock. It can also be mixed with Shiitake Mushroom Dashi Stock, if you like.
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, too.
The dashi can be kept in the fridge for 3 days or can be frozen and used within 1 month.
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