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How to prepare dashi stock

KOMBU Dashi Stock

Lightly flavored dashi stock.When you want the flavor of the ingredients of a dish to shine.

Ingredients

Approximate quantity for 3-4 servings
*1ml=1cc

KOMBU Water
Hotpots 12g 1,200ml
Hot tofu

*1 piece of Kombu seaweed is 2 grams.

Instructions for Use

1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth

2.Place the Kombu seaweed pieces and the water in a saucepan and heat over medium heat. Remove the Kombu seaweed just before the water boils and your dashi is ready.

How to prepare dashi stock in cold water

Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth. Place in cold water and leave in the refrigerator for 12 hours to make a more refined, lightly flavored dashi stock.

KOMBU and Katsuo Mixed Dashi Stock (First Dashi)

Dashi stock with a strong umami flavor.For when the flavor of the dashi stock is what determines the deliciousness of a dish.

Ingredients

Approximate quantity for 2-3 servings
*1ml=1cc

KOMBU Katsuobushi Water
Udon
noodles
8g 12g 800ml
Soba noodles
Clear
Japanese
soup
6g 9g 600ml
Miso soup
Simmered
dishes
4g 6g 400ml

*1 piece of Kombu seaweed is 2 grams.

*One pinch of katsuobushi (shaved dried bonito) is 2 grams.

Instructions for Use

1.Make Kombu dashi stock.

2.Add Katsuobushi to Kombu dashi stock, bring to a boil and immediately turn off heat.

3.Skim the scum off the surface, leave for 30 seconds, then strain through a sieve.

Instructions in the case of Kombu seaweed leftovers

Use it as an ingredient in simmered dishes, miso soup, mixed rice, or tsukudani (simmer in soy sauce, mirin, and sugar),Cut it into appropriately sized pieces before using. If not using it immediately, store in the freezer in an airtight container,Thaw before use.

Sweet and Salty Simmered Kombu Seaweed and Dried Young Sardines

Ingredients

2-3 Servings

  • Kombu seaweed leftovers - 4-5 pieces
  • Abura-age (deep-fried tofu slices)
    with oil removed - 1 slice
  • 50g Dried young sardines
  • 200ml water *1ml=1cc
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

Directions

1.Cut Kombu seaweed and abura-age into 1 cm wide pieces.

2.Heat sesame oil in a frying pan and stir fry Kombu seaweed, abura-age, and dried young sardines.

3.Add water, sugar, and soy sauce to the frying pan and simmer on low heat until the Kombu seaweed is soft.

The classic (traditional) ways of eating in Japan

Yosenabe Hotpot

Ingredients

3-4 Servings

  • [Recommended Ingredients]
  • 250g chicken thighs
  • 8 shrimps
  • 1package tofu (about 300g)
  • 250g napa cabbage
  • 100g Shungiku
    (garland chrysanthemum greens)
  • 1 White spring onion(about 100g)
  • 1package shimeji mushrooms
    (about 100g)
  • 1/2 carrots(about 75g)
  • 4 shiitake mushrooms(about 60g)
  • [A]
  • 1,200ml Dashi stock(First Dashi) 
    *1ml=1cc
  • 5 tablespoons Dark soy sauce
  • 5 tablespoons sake
  • 3 tablespoons Mirin
  • 1 tablespoon sugar

Directions

1.Cut the [Recommended Ingredients], except the shrimp, into bite-size pieces. Peel and devein the shrimp.

2.Place the [A] ingredients in a clay pot and place it on the heat. When it comes to a boil, add the prepared ingredients to the pot and simmer until cooked through.

Mizutaki Hotpot

Ingredients

3-4 Servings

  • [Recommended Ingredients]
  • 500g chicken thighs
  • 1package tofu (about 300g)
  • 250g napa cabbage
  • 200g enoki mushrooms
  • 1 White spring onion(about 100g)
  • 100g Shungiku
    (garland chrysanthemum greens)
  • 1/2 carrots(about 75g)
  • [Dashi stock(Kombu Dashi)]
  • 12g KOMBU
  • 1,200ml water *1ml=1cc
  • [Recommended dipping sauce]
  • Ponzu sauce or sesame sauce

Directions

1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.

2.Cut the [Recommended ingredients] into bite-sized pieces.

3.Place the prepared Kombu seaweed and water in a clay pot and place it over medium heat. Just before it boils, remove the Kombu seaweed from the pot.

4.Add the prepared ingredients to the pot and bring them to a boil. Skim the scum off the surface and continue simmering on low heat until the ingredients are cooked through.
*Cut the removed Kombu seaweed into 5 mm wide slices and return it to the pot to be mixed with the other ingredients.

5.Enjoy by dipping the cooked ingredients in [Recommended dipping sauce].

Tofu Miso Soup

Ingredients

2-3 Servings

  • 1/2package tofu (about 150g)
  • 3g Wakame seaweed pieces (dried)
  • 600ml Dashi stock(First Dashi) 
    *1ml=1cc
  • 1 tablespoon miso paste(about 18g)

Directions

1.Cut tofu into 1 cm cubes.

2.Place the dashi stock, tofu, and wakame into a saucepan and bring them to a boil.

3.Turn off the heat, dissolve the miso paste into the stock, and serve.
*Also delicious with green onion.

Hot Tofu

Ingredients

3-4 Servings

  • 2packages tofu (about 600g)
  • [Dashi stock(Kombu Dashi)]
  • 12g KOMBU 
    *We recommend Rishiri Kombu.
  • 1,200ml water *1ml=1cc

Directions

1. Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.

2. In a saucepan, add the [Kombu dashi stock] ingredients and tofu (each block cut into 8 equal pieces). Simmer until all the ingredients are cooked through and serve.
*If you do not like the thick consistency of Kombu seaweed, take the Kombu seaweed off the heat just before it comes to a boil.

* Enjoy by dipping it into ponzu sauce, etc.

* Also delicious with condiments of your choice, such as green onion, katsuobushi (shaved dried bonito), yuzu pepper, etc.