![RECIPE: Pickled Plum's Konbu Dashi](https://cdn.shopify.com/s/files/1/0068/0394/7579/files/kombu_dashi_kokoro_promo_600x600.jpg?v=1635133250)
“Kombu dashi has a lovely mild, mineral, and briny taste that’s at the core of many traditional Japanese dishes. It’s most often used in soups and salad dressings to infuse a little taste from the sea.” - Pickled Plum
Makes: 6 cups
Ingredients:
- 40g konbu
- 6 cups water
Directions:
- Soak 40g of kelp (konbu) in 6 cups of water. Use cold or room temperature water.
- Let the kelp soak for a minimum of 30 minutes. I recommend soaking it for about 3 hours to get a stronger umami and mineral taste.
- Transfer the water and konbu to a pot and turn the heat to high. Remove the kelp as soon as the water comes to a boil but don’t throw it away. Turn the heat off and let the water cool to room temperature.
- Skim any remaining foam or leftover kelp bits with a small mesh strainer.
- Use immediately or transfer the konbu dashi to a jar or pitcher and refrigerate for up to 1 week.
Recipe courtesy of our friend Pickled Plum
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