Kombu Dashi

Kombu Dashi is a fundamental Japanese broth made from kombu seaweed, offering a rich umami flavor that serves as the base for many vegetarian dishes. This simple yet flavorful broth can elevate soups, stews, and sauces, making it a staple in plant-based Japanese cuisine.

Ingredients

• Kombu (dried kelp) - 10 grams
• Water - 1 liter
• Shiitake mushrooms (dried) - 5 grams
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Salt - to taste

Steps

1. Rinse the kombu under cold water to remove any surface dirt.
2. In a pot, combine 1 liter of water with the rinsed kombu and let it soak for about 30 minutes.
3. After soaking, place the pot over medium heat and slowly bring the water to just below boiling (about 60°C to 70°C).
4. Remove the kombu just before the water starts to boil to prevent bitterness.
5. Add the dried shiitake mushrooms to the pot and let simmer for an additional 10 minutes.
6. Strain the broth through a fine mesh sieve to remove the kombu and mushrooms.
7. Stir in the soy sauce and mirin, and adjust with salt to taste.
8. Serve the kombu dashi warm as a base for soups or use it in other vegetarian dishes.

Nutrition

• Calories: 30
• Protein: 2 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.95 L

Health Benefits

• Rich in umami, enhancing the flavor of dishes without adding calories.
• Contains minerals and antioxidants from kombu, promoting overall health.

Tags