konbu dashi
From Rachael S at Allrecipes. She says in part...... "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."
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 cups
Ingredients
- 1 - 4-inch piece dashi kombu (dried kelp)
- 4 cups water
How To Make konbu dashi
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Step 1Wipe the kombu with a damp cloth to clean it.
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Step 2Cut into 1-inch pieces and place into a saucepan along with the water.
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Step 3Bring to a boil; reduce heat to medium-low and simmer 20 minutes.
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Step 4Remove from the heat and let stand a few minutes.
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Step 5Strain through a mesh strainer before using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Tag:
#Quick & Easy
Culture:
Japanese
Method:
Stove Top
Ingredient:
Spice/Herb/Seasoning
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