Video:How to Make Kombu Dashiwith Mamie Nishide
Kombu dashi is a subtle kelp broth that is simple to make and sure to please. Learn how to make kombu dashi for authentic Japanese cooking.See Transcript
Transcript:How to Make Kombu Dashi
Hi, I'm Mamie Nishide of the Japanese Cooking Studio in New York and Gotta Eat Sweets for About.com. In this video, I'm going to show you how to make kombu dashi.
Ingredients for Kombu Dashi
To make kombu dashi, you will need:
- 1 4-x-4 piece of Kombu (Dried Kelp)
- 4-1/4 cups water
This recipe makes 4 cups of broth.
Make the Kombu Dashi: Longer Method
Now I'm going to show you how to make kombu dashi (kelp broth). There is a longer way and a shorter way. However the longer way is the simpler way.
Add the dried kelp to the water. Soak overnight. Next morning you will have a beautiful kelp dashi, which will provide a much cleaner, pure, better flavor than the shorter way.
Strain after a night has passed. When you strain the dashi, use a cheese cloth, triple-layered, or use two layers of paper towels and strain.
Make the Kombu Dashi: Shorter Method
Put 4-1/4 cups water into the pot. Take the kelp, tear little slits into it so that the flavor will come out more. Let the kelp soak for 20 minutes.
The kelp will grow in size, while absorbing water and releasing flavors into the water. Turn on the heat, to medium-high. Let it cook almost to the boiling point. Take out the kelp before the water fully boils. Turn off the heat, then strain.
Tips for Using Kombu Dashi
Kombu dashi is a very clean and clear soup. I like to use kombu dashi for yudofu, which is hotpot tofu. You can also use kombu dashi for vegetarian dishes, and clear soup dishes.
Thanks for watching. To learn more about Japanese cooking, please visit About.com.