Cut Kombu カット昆布
- Product of Hokkaido, Hidaka Subprefecture
- 30G per pack, comes in a resealable bag
- Kombu is a versatile pantry ingredient that provides dishes with umami flavor, nutrients, and minerals.
- Dried kombu can be used to make broth, added to beans to make them more digestible, and eaten in salads.
- Japanese and Koreans use Kombu to make a vegetarian dashi (normal dashi is made with Kombu and Katsuobushi) a.k.a soup stock as a base for soups, stews and sauces.
- As Kombu contains contains a natural glutamic acid, which enhances flavour and tenderizes proteins, you can marinate meats with a piece of Kombu overnight too!
- How to use:
1. Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.
2. Make a couple of slits on the kombu.
3. To make Mizudashi (水出し): Put water and kombu in a large bottle and let it seep for overnight (~10 hours) in the refrigerator. Discard the kombu and it's ready to use! You can keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.
To make Nidashi (煮出し): Combine water and kombu in a pot. Soak for 3 hours or up to half day ahead of time for optimum taste. Heat up the pot slowly on medium low heat. It will take 20-25 minutes to a boil. Meanwhile, clean the dashi by skimming the surface. Just before the dashi starts boiling, remove kombu. If you leave the kombu inside, the dashi will become slimy and bitter.
- Use 2-3 pieces of Cut Kombu for 2 pax's miso soup. Get miso paste here.