Kombu dashi is a kind of Japanese vegetarian stock. Made from dried kelp or seaweed, is suitable for nabe (one-pot dishes), nimono (simmered dishes), and many other kinds of dishes. The kombu used to make dashi can be used to make other dishes as well.
Among those dishes are sashimi in which it is eaten fresh and and tsukudani in which it is simmered in soy sauce and a kind of rice wine not unlike sake known in Japanese as mirin.
In addition to dried kombu, the edible kelp also comes in vinegar-pickled and a shredded from.
As you will note, making kombu dashi couldn't be easier. All you need is water and kombu, and it only takes well under an hour with minimal work.
- 4 cups of water
- 8 inch kombu (dried kelp), cut in half
*Makes 4 cups