| Prep: 5 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 5 | 0g | 0g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0g |
There’s a special place in my heart for recipes that are both simple to prepare and deeply nurturing, and this Kombu Dashi (Japanese Seaweed Broth) hits all the right notes. As a Southern belle who’s more familiar with the low-country boils of Charleston, I find the subtle umami of Kombu Dashi to be an exciting shift that complements my love of the ocean. The flavors are delicate yet rich, making it a perfect base for many dishes.
The Magic of Umami
One reason I adore this Kombu Dashi recipe is the depth of flavor you achieve with minimal ingredients. Kombu, a type of seaweed, infuses the broth with a savory, mouth-watering quality known as umami. The optional addition of dried shiitake mushrooms further enhances this depth, bringing a slight earthiness to the mix. Whether you’re planning to use this broth as a base for miso soup, ramen, or even a risotto, it will elevate your dish with a sophisticated and nuanced profile.
A Nutritional Powerhouse
Beyond its flavor, Kombu Dashi provides several health benefits. Kombu is rich in iodine, which is essential for thyroid function, and it’s also packed with vitamins and minerals like calcium, iron, and magnesium. Shiitake mushrooms add their own set of nutrients, including vitamin D, B vitamins, and antioxidants. The broth itself is low in calories, making it a nourishing, guilt-free addition to your meals. For more on the health benefits of seaweed, check out this article.
Interestingly, Kombu Dashi bears resemblance to some Southern seafood broths I grew up with, although with a distinct Asian twist. It pairs wonderfully with dishes such as Miso Soup or Tonjiru (a hearty pork and vegetable miso soup). It’s versatile enough to use in seafood stews, lending a subtle oceanic essence that’s both comforting and refreshing.
So, if you’re looking to introduce a new staple into your kitchen, I highly recommend giving Kombu Dashi a try. It’s simple, nutritious, and a delightful fusion of flavors that celebrates both the sea and the essence of umami.
What You’ll Need
- 6 cups water
- 1 oz dried kombu (approx. 2 pieces, 6 inches each)
- 2-3 dried shiitake mushrooms (optional)
- Salt to taste (optional)
Method
Step One
Rinse the dried kombu under cold running water to remove any dirt or impurities. Do not wipe off the white powdery substance on the surface, as it contains valuable umami flavor.
Step Two
In a large pot, combine the kombu with 6 cups of water. If using dried shiitake mushrooms, add them to the pot as well for extra depth of flavor.
Step Three
Let the kombu and mushrooms soak in the water for at least 30 minutes. For a richer broth, you can soak them for up to several hours or overnight in the refrigerator.
Step Four
After soaking, place the pot on the stove over medium heat. Gradually bring the water to a gentle simmer. Do not let the water boil, as this can make the broth bitter and slimy.
Step Five
Just before the water reaches a boil, remove the kombu and mushrooms from the pot using tongs or a slotted spoon. They can be used in other recipes or discarded.
Step Six
Taste the broth and add salt if desired. If you’re using the dashi as a base for other dishes, you may choose to leave it unsalted.
Step Seven
Your kombu dashi is now ready to use! You can store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
