Preparation:

Bring the konbu and water to a boil.

Turn the heat down, cover and simmer for 20 minutes.

Pour through a strainer to remove the konbu. The remaining liquid is the dashi. If not using right away, let cool and then refrigerate.

Konbu dashi will keep for four to five days.

Servings: 1
Source: knswain@umr.edu, Sundays at Moosewood Restaurant
Submitted by: Recipe Group Member
Date: Jul 10, 1998

•