Basic Kombu Dashi
The foundation of Japanese plant-based cooking — a clean, ocean-scented broth that underpins more recipes in this book than anything else.
Ingredients
| 4 cups (960ml) | cold water |
| 1 piece | dried kombu (4 inches/10cm piece) |
Instructions
- Wipe the kombu lightly with a damp cloth to remove any dust. Do not rinse — the white powder on the surface is natural glutamate and contributes to the flavor.
- Place kombu in a saucepan with the cold water. Let soak for at least 30 minutes, or up to 8 hours in the refrigerator.
- Place the saucepan over medium-low heat. Heat slowly — do not rush.
- Remove the kombu just as the water reaches a boil, before bubbles break the surface. This keeps the broth clean and avoids bitterness.
- The dashi is ready. Use immediately or refrigerate for up to 3 days.