Heather Whinney

Kombu dashi stock

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Preparation info
    • Difficulty

      Easy

Appears in
Ramen
Ramen

By Heather Whinney

Published 2018

  • About

This classic Japanese stock is a combination of kombu seaweed and kezuri-bushi, which is dried and smoked (sometimes fermented) tuna flakes. This stock is light and clear but has a rich umami taste from the sea vegetable and makes the perfect light broth base for a ramen dish.

Ingredients

  • about 25 g/1 oz kombu
  • pinch of kezuri-bushi

Method

  1. Make a few cuts in the kombu, then put it in a large bowl, cover with water and leave it to soak for an hour.
  2. Drain the kombu and put it and the kezuri-bushi in a large pan and cover with about 750 ml/1¼