Last time when I shared the recipe for Japanese dashi stock, it was a combination of kombu and bonito flakes called Awase Dashi. Today I’m sharing Kombu Dashi recipe, which is the vegetarian version.
Dashi is Japanese stock and is used in many Japanese dishes as the basic flavoring. Dashi is typically made from kombu (kelp), bonito flakes (dried and smoked skipjack tuna that is shaved into thin flakes), sardine (iriko or niboshi), or a combination of all or two of them. With good dashi, the umani creates an amazing taste so very little flavoring is required.
So how do we decide which kind of dashi to use for a particular dish? Well, each household may have preference, but I wrote here about how I generally decide.
The great thing about Kombu Dashi is that it is vegetarian stock. You can always use Kombu Dashi if you are vegetarian. It’s probably the easiest dashi you can make. Enjoy!
- 0.7 oz (20 grams) kombu
- 4 cups (1000 ml) water
- A sieve
- Paper towel
- Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu!
- Make a couple of slits on the kombu.
- Put water and kombu in a large bottle and let it seep for overnight (10 hours) in the refrigerator. Discard the kombu and it's ready to use! Easy, right? You can keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.
- Or, you can cook kombu. Kombu’s flavor comes out naturally from soaking in water. If you have time, soak for 3 hours or up to half day. If you don’t have time, you can skip this process. In a medium pot, put the kombu and water.
- Heat up the pot slowly on medium low heat. It will take 20-25 minutes to a boil. Meanwhile, clean the dashi by skimming the surface.
- Just before the dashi starts boiling, remove kombu. If you leave the kombu inside, the dashi will become slimy and bitter.
- Line the sieve with paper towel (cheese cloth/linen cloth) and set over a large bowl. Strain the dashi through the sieve.
- If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.