Kombu Dashi Recipe
Kombu Dashi is a simple Japanese stock based on seaweed. It is often used with meat or fish dishes.
- Use a piece of kombu seaweed about 6 inches (15 cm) long.
- Wipe any dirt off the seaweed, but don't try to wipe off the white powder on it: the powder adds flavour to the stock. Put water and the seaweed in a pot, and let soak for up to two hours.
- Over low heat, bring seaweed and its soaking water to the point where it is just about to start boiling. Remove the pot from the heat, and strain out the seaweed.
- You can discard the seaweed, or use it in a stir-fry or in a vegetable dish.
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