Konbu Dashi
Greg Dunmore
Konbu dashi is one of the simplest and most versatile stocks in Japanese cooking. Made with just water and konbu, it provides a clean, savory foundation for soups, sauces, vegetables, and countless other dishes. This cold-brew method requires no heat—just a little patience—and produces a delicate dashi with remarkable depth of flavor.
Directions
- Combine the water and konbu in a glass or plastic container.
- Cover and refrigerate for 24 hours.
- Remove the konbu and discard, or reserve for another use.
- Use immediately, or refrigerate in a sealed container for up to 3 days.