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Kombu Dashi

Kombu Dashi

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Xiu Xiu

Xiu Xiu

Community member

"Dashi can be used in soups and dishes like ramen and miso soup. Many Japanese dishes also require dashi for extra flavour. It is similar to chicken stock but there's more flavour to it and its healthier and cheaper to make it yourself."

Difficulty

Easy đź‘Ś

Preparation

10 min

Baking

0 min

Resting

20 min

Ingredients

2Servings
10 g
kombu
12 g
bonito flakes
500 ml
water

Recipes made to your taste

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  • Step 1/ 4

    Gently wipe the kombu with a kitchen towel. Cut slits into the kombu on both parallel sides.
    • 10 g kombu

    Gently wipe the kombu with a kitchen towel. Cut slits into the kombu on both parallel sides.

  • Step 2/ 4

    (Optional: If you have extra time the day of making dashi, soak the kombu in 500ml of water in a pot for 2-6 hours.) If not, start to boil the water with the kombu inside over a medium heat. Right before it boils, remove kombu. Turn off the heat and let the dashi rest for about 10 minutes.
    • 500 ml water

    (Optional: If you have extra time the day of making dashi, soak the kombu in 500ml of water in a pot for 2-6 hours.) If not, start to boil the water with the kombu inside over a medium heat. Right before it boils, remove kombu. Turn off the heat and let the dashi rest for about 10 minutes.

  • Step 3/ 4

    Add in the bonito flakes and bring it to a boil over medium heat once again. Once boiling, turn off the heat and let the dashi sit for about 10 minutes.

  • Step 4/ 4

    Take a container of your liking to store dashi and strain into it. Make sure no bonito flakes are in your dashi.

    Take a container of your liking to store dashi and strain into it. Make sure no bonito flakes are in your dashi.

  • Enjoy your meal!

    Kombu Dashi

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