Kombu Dashi

Dried kelp

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Prep: 30 mins
Cook: 7 mins
Total: 37 mins
Servings: 4 servings
Nutrition Facts (per serving)
1 Calories
0g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 0%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kombu dashi is a kind of Japanese vegetarian stock. Kombu means kelp or seaweed, and this version of vegetarian stock is made from dried kelp or seaweed. It is suitable for nabe (one-pot dishes), nimono (simmered dishes), as well as sauces, such as ponzu, and soups like miso soup. As you will note, making kombu dashi couldn't be easier. All you need is water and kombu, and it takes well under an hour with minimal work.

The kombu used to make dashi (stock) can be used to make other dishes as well, such as sashimi, in which it is eaten fresh, and tsukudani, in which it is simmered in soy sauce and mirin, a type of rice wine similar to sake. In addition to dried kombu, the edible kelp also comes in a vinegar-pickled and a shredded form.


  • 4 cups water

  • 1 (8-inch) piece kombu, halved

Steps to Make It

  1. Wipe the kombu with a clean cloth; kombu doesn't need to be washed. Put water in a deep pot and soak the kombu for about 30 minutes.

  2. Place pot over low heat. Just before the water comes to a boil, remove the kombu. (You can save the kombu to use in other dishes.) Remove the broth from the heat and either use immediately or store in the refrigerator for later use.

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