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Kombu Stock See Printable Page(PDF)
This subtle, flavor-enhancing stock can be made in a very short time using only kombu and water. Simply combine 4-6 cups of water and a 6-inch piece of dried kombu in a saucepan. Allow the kombu to soak for about 15-20 minutes.
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Bring just to a simmer, uncovered, over medium heat, gently simmer for 5 minutes, then remove the kombu. This technique gives the most delicate and delicious results. Make sure to reserve the kombu - it can be cooked with beans or vegetables, or reused one or two times for making more stock.

If reusing the kombu to make stock, bring water to a boil, add kombu, then reduce heat and simmer 10-20 minutes. Lightly scoring the kombu will help release the amino acid responsible for its flavor-intensifying effect. For a more flavorful variation, see Shiitake Dashi in the Shiitake section of this web site.

See Printable Page (PDF file)
Hearty Baked Vegetables Back to Top Kombu Shoyu Pickles
Hearty Baked Vegetables   Kombu Shoyu Pickles