Vegetarian recipe Dashi - Kombu algae broth. In Japanese cuisine it is used as an essential ingredient for several dishes.
recipe,photo-recipe,seaweed Kombu,Vegetable soup,Vegan recipes,Vegetarian recipes,Japan cuisine,Gluten-Free,Lactose-Free
No. of servings
seaweed Kombu 0.75 oz (20 g)
Clean the seaweed Kombu slices dry from white coating.
Cut the seaweed slices crosswise with scissors in some places to release more flavor during further processing.
water 1.05 quart (1000 ml)
Put Kombu seaweed in a pot and add lukewarm water. Let it soak for 3 hours.
Place the pot with algae and water on the cooker, and bring it almost to a boil on medium heat. If foam appears on the surface, remove it with a spoon. Be careful, the water can't boil, otherwise the broth would be hot.
Strain the finished broth through a paper serviette.