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You are here: Home / Recipes / Fish and Seafood Dish Recipes / Kombu Dashi Recipe

Kombu Dashi Recipe

This page first published: Jan 19, 2005 · Updated: Jan 26, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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Kombu Dashi Recipe

Kombu Dashi is a simple Japanese stock based on seaweed. It is often used with meat or fish dishes.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Fish and Seafood Dishes

Ingredients
  

  • 4 cups Water
  • Kombu

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!
Tagged With: Dashi, Japanese, Seaweed, Stock

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