How to Make Authentic Kombu Dashi (Japanese Vegan Stock)

Name: Kombu Dashi (Japanese Vegan Stock)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 10 g Kombu (kelp); 4 cups Water

5 from 3 votes

JUMP TO RECIPE & VIDEO

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 Japanese dishes using kombu dashi? Try my Agedashi Tofu, Daikon Takikomi Gohan, or Vegan Soba Noodle Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

What is Kombu Dashi?

Kombu dashi is a fundamental broth in Shojin-ryori, Buddhist vegetarian cuisine, made simply from kombu (kelp) and water to extract its natural umami flavor. It serves as a light, flavorful base for many Japanese dishes, including soups, stews, and sauces.

Recipe Ingredients

You’ll need the following ingredients to make this Kombu Dashi:

Kombu: A type of dried kelp and the key ingredient for making dashi. It’s widely available at Japanese and Asian grocery stores. Different varieties offer unique flavors (see more below).
Water: Soft water, commonly used in Japanese cooking, enhances the umami and creates a more balanced broth compared to hard water. Use soft water if available for the best results.

Types of Kombu

Kombu comes in different types, named after the regions where they are harvested, mainly from Hokkaido (northern island). Each type has its own flavor and texture, making it great for a variety of dishes.

Ma Kombu: Known for its high quality and delicate sweetness, it produces a clear, elegant soup stock. It’s a favorite choice for high-end Japanese restaurants due to its refined flavor. This is my personal preference.
Rishiri Kombu: Offers a sweet and slightly salty taste with a clean, refreshing finish. Ideal for light and subtle broths.
Rausu Kombu: Packed with rich umami and a deep, robust flavor. Perfect for hearty dishes and those who enjoy a more intense dashi.
Hidaka Kombu: Provides a milder sweetness and less pronounced umami compared to other varieties.
Affordable and widely available, Hidaka kombu is an excellent choice for everyday cooking.

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.

Recipe Tips

Soak the Kombu: Soaking kombu enhances its natural umami flavor. Skipping this step means less flavor.
Don’t Wash the Kombu: The white powder on the surface is full of umami. Rinsing it off will reduce the flavor.
Avoid Overboiling: Boiling kombu for too long can make the broth sticky and affect the taste.

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 it into delicious side dishes or onigiri fillings.

Onigiri fillings: Thinly slice the kombu. In a pan, combine the kombu with soy sauce, mirin, and sugar. Stir-fry until well coated and slightly caramelized. Add toasted sesame seeds to taste.
Shio Kombu: Cut the kombu into thin strips. In a pan, simmer the kombu with 1 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sugar, ½ Tbsp vinegar, and ½ cup Water until the liquid is absorbed and the kombu becomes tender. Transfer to a 100°C (212°F) oven and bake for 25 to 30 minutes. Let it cool, then sprinkle with ¼ tsp Salt. Use as a topping for stir-fries, salads, or rice.

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.

Awase dashi is made from katuobushi (bonito flakes) and kombu, which is the basic dashi in Japanese cuisine. It adds a rich umami flavor to any dish.
Niboshi dashi is made from niboshi (baby anchovy). This dashi stock has a deep flavor and is my favorite for miso soup.
Shiitake and kombu dashi: it’s a vegan dashi made from dried shiitake mushrooms and kombu. This stock has a subtle flavor compared to the other two.

Your Questions Answered

Do you wash the kombu before using it?

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.

What does kombu dashi taste like?

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.”

How much kombu do you use for dashi?

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.

Can you eat kombu after making dashi?

Yes, you can, so don’t waste any leftover kombu! Transform them into tasty side dishes, furikake, and onigiri fillings. See the recipes above.

Get Your Free Vegetarian eBook!

Looking for healthy dinner ideas? I’ve got a free ebook with 10 delicious, easy Japanese vegetarian recipes! Sign up for our newsletter below to get it now!

Grab a copy of our free

Vegetarian Recipe eBook

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!

Kombu Dashi (Japanese Vegan Stock)

5 from 3 votes

Print Pin Save

Prep: 30

Cook: 10

Total: 40

Servings: 4 servings

Author: Juri Austin

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!

Equipment

Medium saucepan

Ingredients

▢ 10 g Kombu, kelp
▢ 4 cups Water

Shop Ingredients on Jupiter

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.

Video

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.