How to make maximum umami kombu dashi - Ronin Dining

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How to make maximum umami kombu dashi

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How to make umami-rich kombu dashi (こんぶだし/昆布出し kelp broth） -cooking notes below*.

Dashi is a staple in Japanese cooking but 90% of the time it contains katsuobushi (Del bonito flakes AKA dried skipjack tuna). Sometimes seen as "ichiban dashi" (primary stock) it has the magical science of combining inosinic and glutamic acids for "umami synergy".

Thankfully, kombu on its own is rich in glutamic acid and serves as the perfect backbone for your Japanese dishes.

You will see a lot of "fast & easy" recipes...this is fairly easy, but requires a watchful eye. This from seven(!) Michelin starred Chef Murata Yoshihiro, a culinary legend who helped secure Washoku 7!

¿Japanese Cuisine on the UNESCO Intangible Cultural Heritage list while educating and promoting it with Japanese Culinary Academy.

I'm still a little bit in disbelief that he has eaten my food and given me tips (that I get to pass on to you!)

subheading: DASHI:

This is enough for 2 bowls of miso soup (next post)

600ml/2.5 C soft water.

note: Bottled water works well, or leave hard water out over night.**

10g/3.5 oz dried kombu

note: Rishiri kombu is a hardy variety from Hokkaido known to have the highest amount of umami. Cutting slices in the kombu helps release even more.

Note: Ingredients may have been altered from the original.

Directions at ronindining.com

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