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–+ servings

Kombu Dashi (2 Ways to Make Kelp Soup Stock)

Cook Time1 hour
Soaking Time3 hours
Total Time4 hours
Author Hidefumi Aoki
Servings 1 liter

Ingredients 
 

Mizu Dashi (cold water dashi)

Ni Dashi (hot water dashi)

  • 10-15 g dried kelp (kombu) any kind of kombu, I recommend Rishiri or Hidaka
  • 1 liter water

Instructions 

Mizu Dashi (cold water dashi)

  • Rub 10-15 g dried kelp (kombu) with a slightly damp (almost dry) cloth to remove any sand or dirt. Be careful not to rub off any of the white powder.
  • Place it in a bowl with 1 liter cold water. Cover and allow to soak at room temperature for 3 hours.
    kombu mizu dashi step 1
  • Transfer to a sealable container or bottle and store in the refrigerator.
    kombu mizu dashi step 2
  • Use within 5 days.

Ni Dashi (hot water dashi)

  • Rub 10-15 g dried kelp (kombu) with a slightly damp (almost dry) cloth to remove any sand or dirt. Be careful not to rub off any of the white powder.
  • Place it in a pot with 1 liter water. Cover and soak for 30 minutes to rehydrate.
    kombu ni dashi step 1
  • Transfer the pot to the stove and gently heat the mixture over low/medium-low. For full extraction, retain a temperature of 60 °C (140 °F) for one hour. (Be careful not to let it boil)
  • Allow to cool before transferring to a sealable container.
    kombu ni dashi step 3
  • Use within 5 days.
    kombu mizu dashi and kombu ni-dashi in metal mixing bowls