Recipe
Japanese soup stock (Dashi)
This kombu dashi is a Japanese soup stock that forms the base of many dishes. The kombu (tangle kelp) infuses the water with its smoky umami flavour, and the Lofoten Umami adds a complexity that lends itself very well to Asian-inspired cuisine. It's also incredibly quick to make, taking under an hour from start to finish - you don't need to spend 48 hours simmering bones to get a delicious broth when you have seaweed to hand! Use this kombu dashi recipe as the base for stews and soups, or whisk it with flour to make Japanese savoury pancakes (okonomiyaki).
Instructions
- Put the water in a large saucepan and add the kombu. Let stand for 35 – 45 minutes, then bring to a boil over a medium heat. When the water is boiling, remove from the heat, and remove the oarweed using a slotted spoon.
- Add the Lofoten Umami to the stock, and return to a low heat. Simmer gently for 5 minutes, then remove from the heat once more and allow to stand for 15 minutes.
- Strain through a muslin-lined sieve if you want a clear stock, or skip this step for a more textured dashi.
Products used in this recipe
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Lofoten Umami
Regular price From $14.00Regular price
