Kombu Dashi

sudachirecipes.com Get Recipe

Kombu is one of the star ingredients of Japanese cuisine, adding subtle depth and umami wherever it treads. Learn how to make your very own kombu soup stock like a professional!

sudachirecipes.com Get Recipe

Kombu Dashi

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what you'll need:

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Soak

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Simmer

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Cool

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Store

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check out FULL RECIPE »

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Kombu Dashi

Dried Kelp Soup Stock

Kombu is one of the star ingredients of Japanese cuisine, adding subtle depth and umami wherever it treads. Learn how to make your very own kombu soup stock like a professional!

Kombu Dashi

what you'll need:

» kombu (dried kelp) » water

Soak

Place the kombu in room temperature water and allow to soak for at least 30 minutes (up to overnight).

1

Simmer

Heat over a low/medium low setting and gently bring the temperature to 60°C (140°F). Maintain this temperature for 1 hour.

2

Cool

Turn off the heat and allow the dashi to cool before transferring it to a sealed container.

3

Store

Store in the fridge and use within 5 days. Use to make miso soup, noodle broths and more!

4

check out FULL RECIPE »

See the full post to learn about different kinds of kombu, the science behind umami and the role of kombu dashi in Japanese cuisine!

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