1. Rinse the kombu:
Gently wipe the kombu with a damp cloth to remove any excess salt or debris. Avoid rinsing it under water to preserve its umami flavor.
2. Soak the kombu:
Place about 1 piece of kombu (about 10 cm) in 4 cups of cold water. Let it soak for 30 minutes to an hour.
3. Heat the water:
After soaking, slowly heat the water with the kombu over medium heat.
4. Remove before boiling:
Just before the water comes to a boil (around 60-80°C or 140-175°F), remove the kombu from the pot to prevent bitterness.
5. Add bonito flakes (optional):
For a richer flavor, you can add 1/2 cup of bonito flakes to the water and simmer for a few minutes, then strain the dashi.
Japanese Kombu Dried Kelp 1KG
by East Konbini
Kombu is a type of edible kelp commonly used in Japanese cuisine. It has a rich umami flavor and is often used to make dashi (broth) by simmering it in water. Kombu is also used in soups, stews, and salads and is packed with nutrients like iodine and calcium.