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!
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
Serving: 1servingCalories: 1kcalCarbohydrates: 0.2gProtein: 0.04g
This nutritional information is estimated and provided for general reference only.