5 from 4 votes
Kombu Dashi (2 Ways to Make Kelp Soup Stock)
A simple and flavorful recipe that's sure to be a favorite.
Cook Time
1 hr
Additional Time
3 hrs
Total Time
4 hrs
Servings:
1
liter
Cuisine:
Japanese
Ingredients
Mizu Dashi (cold water dashi)
- 10-15 g dried kelp use Rausu or Ma-Kombu, kombu
- 1 liter water cold
Ni Dashi (hot water dashi)
- 10-15 g dried kelp any kind of kombu, I recommend Rishiri or Hidaka, kombu
- 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.
- Transfer to a sealable container or bottle and store in the refrigerator.
- Use within 5 days.
Cup of Yum
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.
- 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.
- Use within 5 days.