Kombu Dashi and Katsuo Dashi (fish broth) are very important components in traditional Japanese cooking. Dashi is used in soups, stews, boiled vegetables and many other dishes. It is not hard to make at all, but it is one step you often have to take before you cook food.
Kombu Dashi and Katsuo Dashi are similar, but different flavors and different uses. Because of its mild flavor, Kombu Dashi is especially useful when broth is needed in a recipe that doesn’t want to interfere with the taste of the dish itself. Also it is a plant-based broth, and it can be used in various vegetarian dishes.
Video
Ingredients
- 4 cups water (960 ml)
- 1/2 oz Kombu (dried kelp) (15 g )
Instructions
- In a pot add water and dried Kombu, and let soak for 30 minutes. Put the pot on a stove at medium heat and cook until just before boiling. Remove Kombu.
