Simple Vegetarian Dashi
- Serves: 4 cups
- Active Time: 5 mins
- Total Time: 5 mins
- Views: 5,314
- Success: 100%
Step 1: Making the Kombu Dashi | Mizudashi• 20 grs kombu seaweed
• 4 cups cold water
To make the dashi, gently whip the kombu with a damp cloth, but leave the white powdery substances as this contributes to the umami flavor in dashi.
Next, place the kombu into a large measuring cup or glass jug and then add the water. Let steep, in the refrigerator. overnight (approximately 10 hours). The kombu’s natural flavor comes out just from soaking it in the water.
Discard the Kombu and strain the stock. The dashi is now ready to be used. Store in the refrigerator for up to a week, or freeze for later use.
*Note: To save time, you can also make the dashi using boiling water (Nidashi). To do this, place the kombu and water into a pot and slowly heat over low heat for approximately 20 to 25 minutes. Skim the surface as needed. Just before, or as soon as the dashi comes to a simmer, remove the kombu and discard it. If you leave the kombu in it will become slimy and potentially bitter tasting. Once done, strain and store as mentioned above — just be sure to cool the stock properly before storing.