How To Make Kombu Broth (Vegetarian Dashi)

Prep: 5 mins

Cook: 10 mins

Difficulty: Easy

Servings: 2 Servings

Kombu broth, or dashi, is as quintessential to Japanese cooking as chicken broth is to American cooks. The ingredients are incredibly simple, and the technique for making dashi is much easier than any other broth you can make. While there are two versions of making dashi, this recipe calls for soaking the kombu overnight to release its flavor and bringing it to a boil before adding the

Ingredients

4 cups water
2 (2-inch) pieces kombu
1/2 cup dried shiitake mushrooms (optional)
1-quart or larger saucepan
Measuring cups and spoons
Fine-mesh strainer
Large bowl

Instructions

Soak the kombu: Combine the water and kombu in a 1-quart or larger saucepan and soak the kombu for at least 8 hours or overnight.
Bring it to a boil: Place the saucepan over medium-high heat and bring to a simmer. Continue to simmer and then remove the kombu from the water just before it comes to a full boil.
Add the mushrooms and simmer: Add the shiitakes, if using, and let the broth come to a rapid simmer. Continue simmering for about 1 minute.
Steep the shiitake mushrooms: Remove the saucepan from heat and let the shiitakes steep in the broth for 5 minutes more.
Strain the broth: Remove the shiitakes from the broth (save for making miso soup or another recipe). Pour the broth through a fine-mesh strainer set over a large bowl.
Use or store the broth: The broth can be used immediately or refrigerated or frozen.