Japanese soup stock

Japanese kelp soup stock (Kombu Dashi)

Published: July/21/2020

Japanese kelp soup stock (Kombu Dashi)

Kelp is a food containing a lot of glutamic acid. This glutamic acid is one of the elements of the umami component and it is also an important element when you cook Japanese food. This kelp stock(Kombu Dashi) can be used in many Japanese recipes. For example... miso soup, Japanese rolled omelette, Seasoned rice with vegetables, Boiled seasoned vegetables.

Cooking time: 10 minutes

Serves: -

"Extraction with hot water" or "Extraction with cold water" for Kelp soup stock

How about to make kelp soup stock by extraction with hot water???

This cooking method is suitable for making kelp stock, which has a richer taste and aroma than the kelp stock made by the water extraction. It is a cooking method that you can enjoy the mellow and rich scent of kelp more. Actually I like this method.

How about to make kelp soup stock by extraction with water ???

The fragrance is more modest than the kelp stock made by the boiling extraction, but it is easy to make without the hassle and is recommended for those who need kelp soup frequently. Also, it takes longer than the boiling extraction, but if you prepare it in the evening, you can use this soup stock in the morning.

Ingredients for Kelp soup stock (Kombu Dashi)

  • Dried Kelp --- 10g
  • Water --- 500cc

Kelp soup stock by boiling extraction

Kelp soup stock by boiling extraction

Recommended for those who like the scent of seaweed. The only ingredients to prepare are 10 g of kelp, 500ml of water and a pot.

1. Clean the kelp.

1. Clean the kelp.

There may be sand or dust on the kelp, so wipe the surface of the kelp lightly with kitchen paper. However, the white powder on the surface of kelp is not dust.

2. Dip the kelp in the water

2. Dip the kelp in the water

Dip 10g of kelp in the prepared 500ml of water for 30 minutes. This softens the dried kelp and makes it easy to extract the umami components.

3. Boil kelp over low heat

3. Boil kelp over low heat

Take it slowly for about 10 minutes until just before boiling. If the time it takes for the water to boil is too short, the umami flavor of kelp cannot be extracted properly, so it is necessary to boil slowly.

4. Take out the kelp before boiling

4. Take out the kelp before boiling

Just before boiling, take out the kelp. Be careful when boiling kelp, as it can easily give off a seaweed odor and acridness.

5. The Kelp stock is Ready for cooking

5. The Kelp stock is Ready for cooking

If you need to save the kelp stock, cool it down before put in the fridge. you can save it 5 days in the fridge.

Kelp stock by water extraction

Kelp stock by water extraction

Since it will be stored in the fridge, please prepare a container with a lid so that the smell of other foods will not stick to the kelp stock.

1. Dip the kelp in the container of water

1. Dip the kelp in the container of water

Dip the kelp in the water just as the kelp is immersed in the water. If the kelp is not completely submerged in water, you can roll the kelp.

Japanese kelp soup stock (Kombu Dashi)

If you cut the kelp into small pieces or make cuts, the kelp slips and the smell of the kelp is too strong, so just soak it in water without cutting it.

2. Store in the fridge

2. Store in the fridge

Put the baby kelp stock in the fridge for at least 8 hours to extract the umami component of kelp. If you are in a hurry, please use the boiling extraction for to make kelp stock.

3. Take out the kelp

3. Take out the kelp

The umami component of kelp can be extracted firmly by immersing it in water for at least 6 hours, and if possible for 12 hours or more. It is recommended to spend 12 hours or more to extract the umami component.

We introduced two ways to make kelp stock, so please try both ways and find your favorite way to make kelp stock for your Japanese cooking.

This kelp stock can be stored in the refrigerator for about 5 days.