“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
- 40g konbu
- 6 cups water
- 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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