RECIPE: Pickled Plum's Konbu Dashi

“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:

1. Soak 40g of kelp (konbu) in 6 cups of water.  Use cold or room temperature water.
2. 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.
3. 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.
4. Skim any remaining foam or leftover kelp bits with a small mesh strainer. 
5. 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