Kombu Dashi

[昆布だし]

Dashi (出汁), a rich, savoury Japanese stock, is a fundamental component of many of the country’s best-known dishes, and typically comprises kombu seaweed and fermented tuna. It is customarily prepared either by simmering the ingredients, or through cold-water extraction, during which seaweed and fermented fish are combined with kaeshi (かえし), an aged mixture of soy sauce, sweet mirin, and sugar.

In Japan, kombu (kelp) is predominantly harvested on Hokkaido, the northernmost island known for its rugged, volcanic topography and myriad hot springs. Hokkaido has a long and proud tradition of natural kombu harvesting, and in the summer months, one can visit its beaches in the early morning and witness the local fishermen stockpiling their daily catches, or see kombu hanging out to dry nearby.

Our vegan dashi combines dried kombu with shiitake mushrooms and makes a great base for a ramen (for a quick and easy version, combine dashi with miso paste, noodles and mixed vegetables and top with sesame seeds, chilli oil, and a soft boiled egg). Or alternatively, it can be frozen and used to flavour dishes in place of stock cubes.

Time 10 mins + soaking time

Makes 1.5 litres

For the Dashi Stock

15g of kombu, dried

25g of shiitake mushrooms, dried

1.5l of boiling water

For the Kaeshi Seasoning

1.5 tbsps of dark soy sauce

2.5 tsps of mirin

2.5 tsps of sugar

2 tsps of salt

Instructions

Using scissors, cut your kombu into wide strips. Place the prepared kombu and shiitake in a large saucepan or stockpot and pour over your water. Allow to steep overnight so you can achieve that intense umami flavour.

Once steeped, remove the kombu and shiitake from the broth and strain the dashi through a kitchen towel/muslin cloth lined sieve. You can reserve the kombu and shiitake to use as toppings for ramen. Place the dashi stock back in a saucepan over a low heat.

To make the kaeshi, bring the soy and mirin to a simmer in a small saucepan over a medium high heat. Stir continuously for 2 mins, until the aromas of alcohol dissipate. Whilst still on the heat, add the sugar and salt, and allow to dissolve (try not to stir as the sugar will turn into caramel).

Remove the kaeshi from the heat and add to the warm dashi broth.

Our seasoned dashi can be used in place of everyday stocks, in dips and sauces or as a poaching liquor, and can be stored in your freezer for up to 3 months.

Read more about the virtues of seaweed. Here

Poppy MistJune 12, 2020