55min 4 ppl
Kombu Dashi
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 4 steps
Easy: ≤30 min and ≤6 steps
About this dish
A pale, savoury stock drawn from dried kelp alone, steeped slowly and never boiled so it stays clean and free of bitterness. The vegan base for soups, simmered dishes and sauces.
Allergy Info
None
Diet Info
Vegan
Ingredients
Dried Goods
- Dried kombu15 g
- Water1000 ml
Utensils
- Saucepan
- Fine-mesh sieve
Method
1
Wipe the kombu with a dry cloth to remove any grit, without rubbing off the white mineral bloom on the surface.
Approx. 2 minutes
2
Submerge the kombu in the water in a saucepan and leave to soak for at least 30 minutes, or overnight in the fridge for a deeper flavour.
Approx. 3 minutes
3
Set the pan over low heat and warm slowly for 10 minutes until small bubbles just begin to form at the edges, then remove the kombu before it boils.
Approx. 10 minutes
4
Strain the stock through a fine-mesh sieve and use immediately, or cool and refrigerate for up to 3 days.
Approx. 5 minutes
