KOMBU DASHI – 昆布だし(KELP STOCK) «ES CALDO DE SOPA DE ALGAS»

In Japan, kelp stock is the most basic vegetarian stock.  Simple kelp stock is used as the base to prepare vegetarian or delicately flavoured dishes, such as miso soup.  Kelp stock is used as a base for other recipes, normally with a combination of key Japanese seasonings such as sea salt, shoyu, miso, mirin, sake, sugar, and rice vinegar.

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Ingredients

• 10g kombu seaweed (kelp)
• 1 litre/4 cup cold water

Method

Step 1: Making the Kombu Dashi – Boiling Method

1. To begin, gently wipe any sand from the kombu’s surface with a kitchen towel or a damp cloth, but leave the white powdery substances as this contributes to the umami in the dashi.
2. If you are in a rush, make the kombu dashi using boiling water (nidashi). Cut the kombu into small pieces with a pair of scissors.  Place the kombu and water into a pot and bring it to a gentle simmer over medium heat. Then decrease the heat to medium-low and cook for approximately 20 minutes.

Step 2: Making the Kombu Dashi – Steeping Method

1. To prepare kombu dashi in advance, place the kombu into a large glass jug and add the water. Let steep, in the refrigerator overnight or for approximately 10 hours. The kombu’s natural flavour will come out just from soaking it in the water.  
2. Before using, strain the stock with a fine mesh strainer set over a large container to prevent the kombu particles get into the stock. Store the stock in the refrigerator for up to a week, or freeze it for later use. The soaked kombu can be sliced and added to noodles, salads, soups, or stews.

• SOUP
• STOCK
• JAPANESE
• VEGETABLE
• MAKE AHEAD
• 5 INGREDIENTS OR FEWER
• VEGAN
• VEGETARIAN
• APPETIZER
• SIDE