Forget store-bought packets—homemade kombu dashi offers a delicate, deep umami you can’t replicate.
It’s a Japanese cooking essential that brings out the natural flavor of your ingredients.The cold brew method (soaking kombu in water) creates a clean, subtle taste. The boiling method brings out a richer, more intense flavor in less time.Both are perfect for plant-based dishes and gentle on the body and soul.
Table Of Contents
Ingredients
- water 1l
- konbu about 10g
Instructions
① heated kombu dashi
- lightly wipe the surface of the kombu (only if necessary)
- place the kombu in 1l of water and let it soak for 30 minutes to 1 hour
- slowly heat over low heat until it reaches 60–70°c (small bubbles appear)
- simmer for 10 minutes to extract the umami
- remove the kombu just before boiling (around 80°c) and use the dashi
tips - if the dashi boils, it may develop a bitter taste, so remove the kombu at around 80°c
- used kombu can be repurposed for tsukudani (simmered kombu) or miso soup
- can be stored in the refrigerator for 2–3 days
② Cold brew konbu dashi
- lightly wipe the kombu (only if necessary) and soak it in 1l of water
- refrigerate for 6–12 hours
- remove the kombu and use the dashi as needed
tips - letting it sit overnight enhances the umami flavor
- can be stored in the refrigerator for 2–3 days
VIDEO: Watch How to Make It
https://www.instagram.com/p/DGt40dfy96W/?locale=ja_JP
Point
- ⭐️tips kombu has a white powder on its surface called mannitol, a natural umami component with a slight sweetness. it’s not dirt but a sign of delicious flavor, so it’s best not to wash it.
- kombu also comes into contact with rocks and sand in the sea, which may leave tiny particles on the surface. this is natural from the harvesting process, so if needed, gently wipe it with a dry cloth ✅
