Konbu Dashi Recipe

This light and flavorful stock is a key component of many Japanese dishes. Follow the steps below to create your own fresh dashi.

Ingredients

• 1 (4-inch) piece of dashi kombu (dried kelp)
• 4 cups of water

Directions

1. Start by wiping the kombu with a damp cloth to clean it, removing any dirt or impurities.
2. Cut the kombu into 1-inch pieces and place them into a saucepan.
3. Add 4 cups of water to the saucepan with the kombu.
4. Bring the mixture to a boil over medium heat.
5. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, allowing the flavors to develop.
6. After simmering, remove the saucepan from the heat and let it rest for a few minutes.
7. Strain the stock through a fine mesh strainer to remove the kombu pieces, leaving you with a smooth and clear liquid.

Cooks Note

Dashi should have a pale golden color and a fresh, ocean-like aroma. Store the dashi covered in the refrigerator for up to 14 days. If it has gone bad, it will start to smell sour.

You can also prepare dashi by soaking the kombu in cold water for 1 to 2 hours instead of simmering it.

Nutrition Facts (per serving)

• Calories: 1
• Sodium: 15mg (1% Daily Value)
• Total Carbohydrate: 0g (0% Daily Value)
• Calcium: 7mg (1% Daily Value)
• Potassium: 2mg (0% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Important: Nutrient information may not be available for all ingredients. If you are following a medically restrictive diet, consult with your doctor or a registered dietitian before preparing this recipe.