Soup Stock for Japanese Cooking 昆布だしといろいろなだし

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

 

The soup stock called “Dashi” is basic item for Japanese cuisine as most of the Japanese dishes require Dashi in its cooking process.

In traditional Japanese cuisine, the smoked bonito fish or dried small sardine are used together with the sea vegetable called Komobu. 

However in my vegan diet and cooking, I utilize only vegetables to make tasty Dashi.

Today I’m going to introduce you the several ways to make vegan Dashi, and share a recipe of  “昆布だしKobudashi / Soup stock from Kombu sea vegetable” at the end.

Those soup stocks are useful to make miso soup, soup noodles such as ramen and udon, simmered vegetables and so on.

Extend your Japanese cooking experience with those Dashi, and enjoy Japanese vegan food of your own !

 

The leftovers of the sweet corns after consuming the kernels.  
The soup is gentle and sweet, and I use this one almost everyday for making soup or cooking rice during sweetcorn season.

Ref. : Sweetcorn Rice

 

The cores of broccoli and cauliflower and the water used for blanching the flower parts of those vegetables and Komatsuna leafy green vegetables.

Rf.: Vegetable Shiokoji Ramen

 

If the soup is with various kinds of vegetables including root vegetable, just adding a small piece of Kombu is enough to make nice soup as those vegetables release their umami into the soup.

Ref.: Vegan Stew with Sake Lee  

 

 

昆布だしKobudashi

Soup stock from Kombu sea vegetable

 

Ingredients

10g ~ 20g Kombu (sea kelp)

1L water

 

Procedure

1.    Cut kombu against the fiber into strips , and throw into the bowl.

 

*The umami flavor can be released better when kombu is cut in this way.

 

 

2.    Add water and leave it for 4 ~24 hours.

*Hot season→ shorter hours, Cold season→ longer hours. 

When you touch Kombu it should be slimy if it is done. 

If the water turned a kind of murky, it was too long, or the environment was too hot.  Keep the pot in the fridge next time.

 

 

 

 

3.    Drain.  The drained liquid is Dashi.

*Do not discard the remaining Kombu.  You can utilize it later.

 

 

The taste of Kobudashi vary depending on the regions where they were harvested and also the quality of Kombu.

In Japan we have quite a number of selections, so it is possible to choose Kombu depending on the types of soup that I am going to make. 

I use the high quality Kombu for clear soup and for simple Miso soup with little additional ingredients, and use the ordinary low cost kombu for Miso soup with lots of vegetables and for simmering vegetables.

However you may not have so many selections in your country.  In that case, adjust the amount of Kombu to meet your taste.  

Generally more quantity of Kombu can compensate the difference.

For your information here are Kombu that I stock in my pantry.

 

From top left clockwise, Rausukombu, Rishirikombu and Makonbu.

 

 This is Hidakakombu, most popular and easily available.

 

I’ll introduce you how to utilize the remainder of Kombu after making Dashi in my future post.

 

If you can read Japanese, those are shared already on “Hachidory”, where you can get information on vegan matters in Japan such as hotels, restaurants and recipes.  Check it out !

Happy Cooking！

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