Keiko Nagae

Kombu Dashi

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Dashi made solely from kombu is mild and subtle, perfect for delicately-flavored dishes that capitalize on the taste and aroma of their other ingredients.

Ingredients

  • 1.8 L soft water
  • 1 oz. (30 g) Rishiri kombu

Method

  1. Combine the water and the kombu in a pan over very low heat.

  2. Slowly heat the water to 140°F (60°C) and hold at that temperature for 1 hour to extract the maximum umami from the kombu. Remove the kombu.