Konbu Dashi Food

KONBU DASHI

Konbu Dashi image

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Provided by Rachael S.

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 30m

Yield 4

Number Of Ingredients 2

Ingredients

1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Steps:

Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Nutrition Facts : Calories 0.7 calories, Carbohydrate 0.1 g, Sodium 14.5 mg

KOMBU DASHI

Kombu Dashi image

Kombu dashi is one type of vegetarian stock used in Japanese cooking and includes only water and dried kelp. The word kombu means kelp or seaweed.

Provided by Setsuko Yoshizuka

Categories Soup

Time 37m

Yield 4

Number Of Ingredients 2

Ingredients

4 cups of water
8 inch kombu (dried kelp, cut in half)

Steps:

Wipe the kombu with a clean cloth; kombu doesn't need to be washed. Put water in a deep pot and soak the kombu for about 30 minutes.
Place pot over low heat. Just before the water comes to a boil, remove the kombu. (You can save the kombu to use in other dishes.) Remove the broth from the heat and either use immediately or store in the refrigerator for later use.

Nutrition Facts : Calories 1 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 0 g, Fat 0 g, ServingSize 4 Cups (4 servings), UnsaturatedFat 0 g

DASHI STOCK (KONBUDASHI)

Dashi Stock (Konbudashi) image

Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Provided by Kyle Hildebrant

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h

Yield 8

Number Of Ingredients 3

Ingredients

1 ounce dashi kombu (dried kelp)
1 quart water
½ cup bonito flakes

Steps:

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Nutrition Facts : Calories 12.2 calories, Carbohydrate 2 g, Protein 1 g, Sodium 111.1 mg

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