Kombu is a member of the kelp family; high in calcium, magnesium, and dietary fibre. It is an important ingredient in dashi, a stock used as the base for miso soup.
1 - 4 in (10 cm) square of kombu
6 cups (1.5 L) cold water
Lightly score surface of the kombu and place it in pot with cold water.
Soak for 15 minutes, then heat water slowly to a simmer. Remove kombu just before boiling point—cooking at high temperatures can produce a fishy flavour.
Use this savoury stock for soups, braises, and rice dishes. Reserve the cooked piece of kombu for other recipes (see Pickled Kombu with Ginger).
Makes 6 cups (1.5 L).
source: "Sea Vegetables", alive #334, August 2010
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