homemade kombu dashi

Cold brewed 100% kombu dashi. Your go-to plant-based umami bomb from ramen broth to tummy warming noodles soup on a cozy evening.

Ingredients

• 1 large sheet kombu, approximately A4 paper sized)
• clean, filtered cold water

Recipe Preparation

Use a dry clean cloth to brush off any dust or dirt on kombu. Use scissors to cut kombu into smaller pieces, about 8cm width bands. Roll kombu sheets into a tight swiss roll to fit into a sterilized jar. Fill clean, filtered cold water into the jar just enough to submerge kombu sheets.

Seal and refrigerate for minimum of 6 hours or just about overnight. Drain out concentrated kombu dashi into a sterilized jug or bottle, refrigerate for up to 5 days. Use soaked kombu for slow braised kelp salad.