Kombu Dashi is a type of Japanese soup stock featured across many Japanese dishes from ramen, miso to many other delicious hot pot dishes. It is made from Kombu (dried kelp) which contains a lot of glutamic acids and bring many nutritional values. The acid is also what creates the umami flavour for this dashi, providing a more complex and distinctive taste.
In this recipe, we will show you 2 methods to brew kombu dashi. It is very easy to make and this dashi is something you’d definitely want to incorporate into your cooking!
Method 1: Cold Brew
How to Make Kombu Dashi (Overnight Steep Method)
Ingredients
- 1 Dried Kombu sheet Please adjust the amount of kombu depending on how concentrated you want it to be.
- 1500 ml Water
Instructions
- Using a scissor, cut the kombu to about 5mm each.
- Place the cut kombu in a container.
- Pour 1.5L water into the container with kombu.
- Let it steep for about 8 hours or overnight.
- The delicious kombu dashi stock is ready.
Notes
Method 2: Hot Brew
How to Make Kombu Dashi Stock
Ingredients
- 10-20 g Kombu Please adjust the amount of kombu depending on how concentrated you want it to be.
- 1000 ml Water
Instructions
- Quickly wipe the surface of the kombu with a damp cloth. At this time, do not wash it with water.
- Put the wiped kombu and add water in a pot.
- Let it steep for about 30 minutes.
- Heat the pot on medium heat.
- Take out the kombu just before boiling.
- The delicious kombu dashi stock is ready.
Notes
Recommended Products
It is very important that you find carefully-selected and high-quality kombu to enjoy their unique flavors. Please take a look at our recommendations below!
Buy On Amazon USA
Hidaka Kombu 2.8oz (80g)
Rishiri Kombu 3.5oz (100g)
Rausu Kombu 3.5oz (100g)
