Kombu (kelp) dashi is known as Japanese vegetarian stock. Kombudashi is suitable for nabe (one-pot dishes), nimono (simmered dishes), and so on. The kombu used to make dashi can be used to make other dishes again.
How to Make Kombu Dashi
How to Make Kombu Dashi
Ingredients:
- 4 cups of water
- 8 inch by 2 inch kombu (dried kelp)
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. Stop the heat.*Makes 4 cups
