Kombu (Pre) Dashi
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Hospitality professional since more than 20 years. Seasoned bar professional and beverage expert. Passionate home cook, which uses sous vide cooking in almost every meal! Mottos: • Sous vide everyday! • Go metric!
Kombu dashi is the base for the base stock of many Japanese recipes, but is also great for a lot of western dishes - like vegan (or vegetarian) stock.
Kombu lends the water a lot of base umami - and the relatively low temperature prevent the kombu to release unfavorable aromas (fishiness or bitterness).
You can use the kombu dashi to make a traditional dashi (take out kombu and heat up for almost boil and add bonito flakes for only 1
minute or so), you can use shiitake mushrooms instead of bonito- or you can use it in many other recipes instead of water (which makes the result far more flavorful).
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Ingredients for 0
Kombu (dried kelp)
Cold water
Directions
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Step 1
Add dried kombu tomsous vide bag (vacuum or ziplock). Fill with water
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Step 2
Add to water bath
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Finishing Steps
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Step 0
Take out kombu (or strain- which isn’t usually necessary). And refrigerate. Use as above mentioned.