Kombu Dashi (Vegetarian/Vegan Dashi)

Learn how to make Kombu Dashi, vegan-friendly Japanese soup stock, at home and create the umami flavor for your Japanese dishes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make a couple of slits on the kombu, which will help release more flavor.

Step 2

Put water and kombu in a large bottle.

Step 3

Put the cap on and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time. You can also cold brew kombu dashi overnight in the refrigerator.

Step 4

Remove the kombu from the bottle and reserve the used kombu (see below). Kombu dashi is now ready to use. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 4-5 days or in the freezer for 2 weeks. I recommend using it sooner for the best flavor.

Step 5

For the second dashi (Nidashi) check website

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