Vegetarian Kombu Dashi
"This recipe uses kelp but no bonito flakes. Dashi is a basic soup stock. This recipe can be prepared in advance and stored in the fridge 2-3 days or frozen. Taken from Japanese Cuisine for Everyone by Yukiko Moriyama."
- Ready In:
- 1hr 3mins
- Ingredients:
- 2
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 6-inch kombu
- 4 cups water
directions
- To clean the kombu, wipe it with a damp cloth. If you wsh it, some of the flavor will go away. Since bonito is not being added to this recipe, you want the full flavor of the kombu.
- Soak kombu in the water for 1 hour.
- After the 1 hour soak, bring water to a boil, removing the kombu just before the water starts boiling.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
