Kombu is a versatile pantry ingredient that provides dishes with umami flavor, nutrients, and minerals.
Dried kombu can be used to make broth, added to beans to make them more digestible, and eaten in salads.
Japanese and Koreans use Kombu to make a vegetarian dashi (normal dashi is made with Kombu and Katsuobushi) a.k.a soup stock as a base for soups, stews and sauces.
As Kombu contains contains a natural glutamic acid, which enhances flavour and tenderizes proteins, you can marinate meats with a piece of Kombu overnight too!
How to use: 1. Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu. 2. Make a couple of slits on the kombu. 3. To make Mizudashi (水出し): Put water and kombu in a large bottle and let it seep for overnight (~10 hours) in the refrigerator. Discard the kombu and it's ready to use! You can keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.
To make Nidashi (煮出し): Combine water and kombu in a pot. Soak for 3 hours or up to half day ahead of time for optimum taste. Heat up the pot slowly on medium low heat. It will take 20-25 minutes to a boil. Meanwhile, clean the dashi by skimming the surface. Just before the dashi starts boiling, remove kombu. If you leave the kombu inside, the dashi will become slimy and bitter.
Use 2-3 pieces of Cut Kombu for 2 pax's miso soup. Get miso paste here.