Cold Brew Kombu Dashi (Vegan) is the easiest method to make authentic Japanese kombu dashi that can be used for anything from soups to flavored cooking liquid! Unlike the simmered kombu dashi, no cooking required but the result is always delicious.Yield: about 960 ml or 4 cups*Unit is in the metric system by default for more accuracy.
Other authentic Japanese dried kombu you can use for everyday dashi would be rausu kombu, rishiri kombu or hidaka kombu if available. I typically use ma-kombu which makes sophisticated aroma & clean flavor/color kombu dashi.
Every dried kombu makes different tasting dashi. I recommend you trying a few different options to explore the flavor difference.
How to clean kombu
All you need is to gently wipe the surface of kombu with a damp cloth.
Kombu may have some white powder on the surface which is actually the natural umami element. Wipe carefully.
Leftover kombu
Don't throw away the kombu after brewing! What I do is to slice them into thin strip or small pieces then transfer to a container with a lid. Keep in the freezer until I have a substantial amount to cook with. Then I make sweet & savory kombu which is delicious with Japanese rice.
How to use
You can consume cold brew kombu either uncooked or cooked. I mainly use it for heat-applied cooking only.
How to store
You can store cold brew kombu dashi in the container you brewed and keep in the fridge.
For the best taste, consume within 2-3 days and finish within 5 days.
You can make ahead and store in the same container or transfer to an ice cube tray and keep in the freezer for up to 3 weeks.
Whichever the way you may choose, it's best to consume as soon as possible for the best taste possible.