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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A dried kelp used to make Japanese dashi. Ingredients:
4 cups water |
1 konbu; 6-inch piece |
Directions:
1. Wipe the konbu with a clean cloth to remove dirt. (kombu shouldn't be washed under running water.) Soak the konbu in the water in a pot for one to two hours. Put on low heat and bring the water to a boil. Just before the water boils, remove the konbu.
2. Note: Dashi is Japanese soup stock, which becomes the base of many Japanese dishes, such as soup and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from konbu (dried kelp), katsuobushi (dried bonito flakes), niboshi (dried small sardines), or hoshi-shiitake (dried shiitake mushrooms). Konbu dashi and mushroom dashi are known as good vegetarian stocks. Japanese dashi is best used on the day it was made.
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