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Dashi basics

Cold-infused kombu dashi

The simplest kombu stock I use: put kelp in water, refrigerate overnight, and let time do the work.

Kombu and water for cold-infused kombu dashi

Ingredients

  • Kombu30 g
  • Water600 ml

Method

  1. Cut or split the kombu into pieces that fit your container.
  2. Add 600 ml water, cover and refrigerate for about 12 hours.
  3. Remove the kombu. Keep the dashi refrigerated and use it within about three days.

Why I use this method

Cold extraction avoids watching a pot and controlling temperature. For home cooking, that simplicity makes it easier to keep dashi ready for soup, ramen and simmered dishes.