Simple Kombu Stock Food
SIMPLE KOMBU STOCK
Kombu is a type of kelp, filled with trace minerals. It comes in long sheets or strips, but only a small piece is used at a time. You can use this to drink, as a soup base, to cook rice, noodles, etc. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Provided by Sharon123
Categories Stocks
Time 25m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Place 4 1/2 cups water and the kombu in a pot.
- Cover and simmer for about 20 minutes.
- Add a little soy sauce to flavor.
- Use as is, as a base for soups, to cook rice, etc.
Nutrition Facts : Calories 0.2, Sodium 16.9
KOMBU DASHI
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
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
KONBU DASHI
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
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
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