Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
4
Yield:
4 cups
Ingredients
Directions
Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.
Cook’s Note
Dashi should be pale gold in color and smell like the sea. Store it covered and refrigerated; it will keep for up to 14 days. The stock will smell sour when it has gone bad.
You can also make dashi by soaking the konbu in water for 1 to 2 hours.
Nutrition Facts (per serving)
1
Calories
0g
Carbs
