Kombu (kelp) dashi is known as Japanese vegetarian stock. It's suitable for nabe (one-pot dishes), nimono (simmered dishes), and lots more. The kombu used to make dashi can be used to make other dishes.
Ingredients:
- 4 cups of water
- 8 inch kombu (dried kelp), cut in half
Preparation:
Wipe the kombu with clean cloth. (*Kombu shouldn't be washed.) Put water in a deep pot and soak the kombu for about 30 minutes. Put on low heat. Just before the water comes to a boil, remove the kombu. (It's good to use the kombu for cooking other dishes.) Stop the heat.
*Makes 4 cups
*Makes 4 cups
