How to Make Hot-Brewed Kombu Dashi
Making Japanese Kombu Dashi is a breeze! This plant-based broth lets you enjoy the unique, aromatic flavor without much effort. Learn how to make it and give your dishes that extra umami kick!
Looking for an easier way to make dashi? Try this cold-brewed kombu dashi!
Recipe Ingredients
You’ll need the following ingredients to make this Kombu Dashi:
How To Make Kombu Dashi: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Soak kombu for 30 minutes or more.
Step 2
Gradually bring the water to a simmer
Step 3
Take out the kombu before reaching a boiling point (when you see small bubbles).
Step 4
Use it right away or transfer to a glass jar for later.
Kombu dashi is done! It’s super easy to make! Store the dashi in the refrigerator, where it will stay fresh for up to 5 days.
Various Ways to Use Kombu Dashi
This simple dashi broth is perfect for noodle soups, simmered dishes, and seasoned rice. Here are some recipes you can try:
*I use different types of dashi in these recipes, but you can easily substitute them with kombu dashi.
What to Do with Leftover Kombu
Don’t let leftover kombu go to waste! These easy and tasty recipes turn them into delicious side dishes or onigiri fillings.
Kombu Dashi Powder
If you want something quick and easy, this instant kombu dashi powder helps you a lot. All you need is to dissolve it in hot water, and you’ll have the umami-packed Japanese stock.
Kombu Dashi Substitute
Looking for an alternative to kombu dashi? Here are some options for you.
Your Questions Answered
Don’t wash it! The white powder on the surface is an umami ingredient. If you wash it away, you will miss out on its deliciousness.
Kombu dashi has a light savory flavor with an inviting aroma and enhances the taste of various dishes. Its flavor varies based on which type of kombu you use; learn more in the section “The Type of Kombu.”
The ratio is 1 to 2% kombu to water. If you make 100g (100ml) of kombu dashi, use 1 to 2g of kombu. If you make 1000g (1L) of kombu dashi, use 10 to 20g of kombu.
Yes, you can, so don’t waste any leftover kombu! Transform them into tasty side dishes, furikake, and onigiri fillings. See the recipes above.
More Japanese Soup Recipes You Will Love
Leave a Rating!
I hope you enjoy this Kombu Dashi! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
How to Make Hot-Brewed Kombu Dashi
Equipment
Ingredients
Instructions
- Soak the Kombu: Add water and kombu to a medium saucepan and soak for 30 minutes or more.
- Make the Dashi: Heat the saucepan over medium heat and gradually bring the water to a simmer. Remove the kombu just before the water reaches a boil.
- Use or Store: Use the kombu dashi immediately as a base for soups, stews, or sauces. Let the dashi cool to room temperature if storing, then transfer it to a clean glass jar.
Notes
- Storage: Keep in a glass jar or airtight container and store in the fridge for 5 days or the freezer for one month.
- Don’t wash the kombu before using it. The white powder on the surface is an umami ingredient. If you wash it away, you will miss out on its deliciousness.
- Avoid boiling the kombu for too long because the broth will become sticky and lose its taste.
- Don’t waste any leftover kombu! Transform them into delicious side dishes, furikake, and onigiri fillings. See the recipes above.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!