KOMBU-SHREDDED-DRIED-海带丝

WEIGHT : 50GM*TAIWAN

How To Make Kombu Broth (Vegetarian Dashi)

4 cups water
2 (2-inch) pieces kombu
1/2 cup dried shiitake mushrooms (optional)

Equipment
1-quart or larger saucepan
Measuring cups and spoons
Fine-mesh strainer
Large bowl

Instructions

1. Soak the kombu: Combine the water and kombu in a 1-quart or larger saucepan and soak the kombu for at least 8 hours or overnight.
2. Bring it to a boil: Place the saucepan over medium-high heat and bring to a simmer. Continue to simmer and then remove the kombu from the water just before it comes to a full boil.
3. Add the mushrooms and simmer: Add the shiitakes, if using, and let the broth come to a rapid simmer. Continue simmering for about 1 minute.
4. Steep the shiitake mushrooms: Remove the saucepan from heat and let the shiitakes steep in the broth for 5 minutes more.
5. Strain the broth: Remove the shiitakes from the broth (save for making miso soup or another recipe). Pour the broth through a fine-mesh strainer set over a large bowl.
6. Use or store the broth: The broth can be used immediately or refrigerated or frozen.

Recipe Notes

• Storage: The cooled broth can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months