Kombu Dashi
The Washington Post, June 6, 2007
- Cuisine: Asian
- Course: Soup
Summary:
Dashi is a basic stock used widely in Japanese cooking. This version is made with only kombu (dried kelp).
We found kombu at some Whole Foods Markets and at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).
Makes enough for 4 servings
Ingredients:
- 2 cups cold water
- 1 4-inch-square piece dried kombu (Japanese kelp)
Directions:
The preferred way to make this stock is to let the water and kombu soak overnight, covered, in the refrigerator. There is no need to apply heat.
Alternatively, put the cold water in a saucepan and add the kombu. Allow 15 minutes for the kombu to infuse the water and then turn the heat on to medium-high. As bubbles start to appear, discard the kombu (or it will become bitter) and remove the pan from the heat.
Recipe Source:
From food writer Yukari Pratt.
Tested by Geneva Collins and Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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