Recipe Details
Ingredients
-
1(4 inch) piecedashi kombu (dried kelp)
-
4cupswater
Cooking Directions
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Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.
Tips
Dashi should be pale gold in color and smell like the sea. Keep dashi covered and refrigerated when not in use. Dashi will keep for up to 14 days. The stock will smell sour when it has gone bad.
Dashi can also be made cold by soaking the konbu in water for 1 to 2 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories1 | |
| % Daily Value * | |
| Sodium 15mg |
1% |
| Total Carbohydrate 0g |
0% |
| Calcium 7mg |
1% |
| Potassium 2mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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