A basic and traditional Japanese stock made from kombu, ideal for soups, stews, and many other dishes.
Preparation time
5min
Cooking time
30min
Ingredients
4 Servings
- 10 g kombu
- 1000 ml water
Directions
Step 1
Wipe the kombu with a damp cloth to clean it, but do not remove the white powdery substance as it adds flavor to the stock.
Step 2
Place the kombu in a pot with the water and let it soak for 30 minutes.
Step 3
Slowly heat the pot over medium heat until just before boiling. Remove the kombu right before the water starts to boil.
Step 4
Your dashi stock is now ready to use. If not using immediately, strain and store it in the refrigerator for up to 3 days.