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Kombu Dashi 昆布だし
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.
Prep Time
30 mins
Cook Time
5 mins
Additional Time
8 hrs
Total Time
8 hrs 35 mins
Servings:
1
Calories:
12 kcal
Course:
Condiments
Cuisine:
Japanese
Ingredients
- 1 oz/30 g Kombu Kelp *1
- 4 cups/1 liter water
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 12
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.