Kombu Dashi 昆布だし

Name: Kombu Dashi 昆布だし
Prep time: 30 min
Cook time: 5 min
Total time: 8 h 35 min
Yield: 1 serving
Ingredients: 1 oz/30 g Kombu Kelp; 4 cups/1 liter water

User Reviews

4.9

39 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 35 mins
Servings
1
Calories
12 kcal
Course
Condiments
Cuisine
Japanese

Kombu Dashi 昆布だし

Katherine Wallace

Report

This post focuses on a key Japanese dashi stock - Kombu dashi (昆布だし) Its delicate and mellow flavour enhances the taste of any Japanese dish.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

1 oz/30 g Kombu Kelp *1
4 cups/1 liter water

Add to Shopping List

Instructions

Steep (Mizudashi) method

Clean the kelp with a well wrung out damp cloth briefly *2
Fill a container with the water and add kelp to steep (soak)
Let stand overnight, remove the kelp the next morning. *3

Steep & Simmer (Nidashi) method

Clean the kelp with a well wrung out damp cloth briefly.
Fill a saucepan with the water and add kelp to steep for 30 minutes up to 1 hour.
Put the saucepan over medium heat. When the small bubbles form, turn the heat off. *4
Remove the kelp and transfer the kombu dashi to storing jar. *3

Notes

*1 If you can choose, buy Hidaka kombu. You need about 3x5.5 inch (7.5cm x 14cm)
*2 Do not wash under running water, as it may wash off umami on the surface.
*3 Do not throw away the leftover Kombu kelp. Make Tsukudani (Japanese side dish, condiment). The recipe and instruction is in the above post.
*4 Don't let the dashi broth boil, as it loses the delicate flavour and aroma.

Nutrition Information

Show Details

Calories 12kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 113mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 76mg (8%) Iron 1mg (6%)