Cookstr.com

Konbu Dashi

Updated February 23, 2016
(1 Votes)

0 Comments

The japanese have a great tradition of vegetarian food. Dashi, the light Japanese stock, normally contains both kelp, dried konbu, available in Japanese markets, and bonito flakes. This is a traditional vegetarian alternative. Consider slivers of shiitake, rounds of cooked carrot, and sticks of daikon as additives for a light soup to sip with a Japanese meal. Aside from kaiseki meals, which are composed of a succession of elegant little dishes and which were originally an outgrowth of the tea ceremony, Japanese meals tend to be made up of several dishes served at one time. Soup is normally one of these.

Makes4 1/3 cups (1 l)

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturelight, savory

Type of Dishstock

Ingredients

  • One 1.75-ounce (50 g) package konbu (kelp)
  • 8 2/3 cups (2.2 l) water

Instructions

Wipe the konbu with a damp cloth. Cut it into 4-inch (10-cm) pieces and place in a medium saucepan with the water. Cover and bring to a boil. Lower the heat to mediumlow and simmer, partially covered, for 1 hour, or until the liquid has reduced to about 4 1/3 cups (1.1 l).

Strain through a fine-mesh sieve and discard solids. Use immediately, or refrigerate for up to 3 days or freeze.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password