Vicki Butts (lazyme)
"Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch this recipe is easy. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic."
- 4-inch piece dashi kombu (dried kelp)
- 4 c
How to Make Konbu Dashi
- 1Wipe the kombu with a damp cloth to clean it.
- 2Cut into 1-inch pieces and place into a saucepan along with the water.
- 3Bring to a boil; reduce heat to medium-low and simmer 20 minutes.
- 4Remove from the heat and let stand a few minutes.
- 5Strain through a mesh strainer before using.