Ingredients30 m servings < 1
- Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.
- Cook's Note
- Dashi should be pale gold in color and smell like the sea. Keep Dashi covered and refrigerated when not in use. Dashi will keep for up to 14 days. The stock will smell sour when it has gone off.
- Dashi can also be made cold by soaking the konbu in water for 1-2 hours.
Per Serving: < 1 calorie; 0 0.1 0 0 15 Full nutrition
ReviewsRead all reviews 5
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers, so be sure to add extra water.
I use this recipe for dashi every time I make a dish that requires plain water. Seaweed is high in nutrents needed, that are not common in American diets. I chop the bulk Kombu into beef stew wh...
Perfect base for my miso. I did use a little more seaweed and bonito flakes for a more sea food taste.