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.
Serves 4
Prep time 40 minutes, cooking time 30 mins
Ingredients
- 1 Pacific Harvest Kombu Strip or Leaf
- 5 cups cold water
- 5g bonito flakes (or leave out if you prefer vegan)
Directions
- Place the Kombu 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 Kombu can be used again to make a less delicate dashi, called second dashi (niban dashi). Here the Kombu 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.
Notes
- Never boil your Kombu!
