Kombu Dashi
Kombu dashi is the umami backbone of many Japanese dishes. Making kombu dashi is very simple, but a few tips make a huge difference. Once you know how to make kombu dashi, you can make many umami-rich Japanese dishes at home.
Ingredients
- 5 g kombu 1% of the water weight
- 2 cups water (480ml)
Instructions
Prepare the Kombu
- If you see any dust or grit on the surface, gently wipe it off with a lightly damp cloth. Do not wash off the white coating before use, as it contains natural flavor compounds that contribute to kombu’s savory taste and subtle sweetness.
Stovetop Method
- In a pot, combine the kombu and water. Let it soak for 30 minutes.
- Cook the kombu and water over low heat and let it simmer until just before boiling. Remove the kombu and use the dashi in your favorite recipes. Do not let it boil. Boiling can make the dashi less clean or slimy.
- Discard the kombu or use it in tsukudani or other recipes.
Cold-Brew Method
- In a jar or bottle, combine water and kombu. Secure the lid and refrigerate for at least 3 hours, preferably overnight.
- Remove the kombu and use the dashi in your favorite recipes. Discard the kombu or use it in tsukudani or other recipes.
Notes
Kombu-to-Water Ratio
The basic ratio is kombu that weighs about 1% of the water weight. For example, with 2 cups (480ml) of water, you'll need about 5g of kombu. For 1L of water and 10 g of kombu.
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Nutrition
Serving: 1cupCalories: 1kcalCarbohydrates: 0.2gProtein: 0.04gFat: 0.01gSaturated Fat: 0.01gSodium: 18mgPotassium: 2mgFiber: 0.03gSugar: 0.01gVitamin A: 3IUVitamin C: 0.1mgCalcium: 11mgIron: 0.1mg
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