This traditional Kombu Dashi Recipe is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes and carries wonderful flavour and nutrients.
Prep time 40 minutes, cooking time 30 mins
One Pacific Harvest Kombu Strip
5 cups cold water
5g bonito flakes (or leave out if you prefer vegan)
- Place the Kombu Strip in a pot with 4 cups of cold water. Turn the heat to medium-high and bring to a slight simmer then turn the heat off.
- Leave the strip for 10min or more depending on the strength required, then remove it.
- Turn the heat back on to medium-high and wait until the seaweed stock comes to a gentle boil.
- Add the rest of the water, and then the bonito flakes. Be sure not to stir. Once the water hits a boil again, turn off the heat. When the bonito flakes fall to the bottom of the pot, strain through a sieve or cheese cloth. Dashi is ready.
- The strip can be used again to make a less delicate dashi, called second dashi (niban dashi). Here the Kombu Strip is simmered in half the water (2 ½ cups) for 10 minutes and allowed to soak longer (20 minutes or more) after the heat is off. Then strain through a sieve lined with a paper towel. This second dashi is used as stock for stews and casseroles.
- The used strip can then be cut into fine matchsticks and added to the soup/stews or made into a lovely tasting marinade.
- Note: don’t boil the Kombu Strip