Konbu Dashi

• 1 L (4¼ c) soft water
• 10 g (⅓ o

If you want to avoid using fish in order to prepare a truly vegetarian dashi, you can make an extraction based solely on konbu. This will yield a dashi with glutamate, but because it lacks the inosinate from fish the umami taste will be less intense and complex.

This simple konbu extract is commonly prepared according to either of these two ways. To make a very clear, light stock, simpl