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).
Dominik MJ
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!