Ingredients
Method
Prep the Kombu
- Gently wipe 15 g dried kombu with a damp, squeezed-out paper towel to remove any dust. Don’t scrub, keep that white powder! It’s natural umami.
Option 1: Cold Brew (Overnight Method)
- Add kombu to a container with 4 cups filtered water.
- Cover and refrigerate for 8 to 12 hours.
- Remove the kombu.
Option 2: Quick Steep (Stovetop Method)
- Add kombu and 4 cups filtered water to a pot. Let it soak for 30 minutes to 90 minutes.
- Heat over medium-low for 20 to 30 minutes, or until small bubbles appear around the edges of the kombu. You should see some steam and smell the kelp. If the thickest part feels soft when you press it with your fingernail, it’s ready.
- Remove the kombu.
Notes
- Water: Soft water pulls out more umami. Use filtered water (like Brita) if your tap water is hard.
- Kombu (Dried Kelp): Go for thick, sheet-style kombu like WEL-PAC. Ma or Rishiri kombu is best, but rare outside Japan. If yours is thin, use a bit more. Don’t rinse off the white powder, it’s natural flavor.
- Substitutions: In a pinch, use kombu dashi powder. Or try other dashi types like shiitake, bonito, or katsuo dashi.
- Ingredient Ratio (to Water):
- 2% = Stronger flavor; good for low-quality kombu or hard water
- 1.5% = Ideal for home cooks outside Japan
- 1% = Light, everyday dashi
- Reusing Ingredients:
- Furikake (pan-toast with soy sauce/mirin)
- Tsukudani (simmer with soy sauce, mirin, sake)
- Onigiri filling
- Dashi soy sauce (soak in soy sauce)
- Dashi ponzu (soak in ponzu)
- How to Use Kombu Dashi: Use it as a base for miso soup, simmered dishes, or to make awase dashi and vegan dashi.
- Storage Instructions:
- Dashi: Store in an airtight container for up to 3 days in the fridge or 2 weeks in the freezer (ice cubes work great for small portions).
- Used kombu: Pat dry and store in an airtight container for up to 1 week in the fridge or 1 month in the freezer.
