The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with ...

While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.

Place over medium heat to dry the surface of the potatoes ... Pour water into a pot, add the kombu and place over medium-high heat for about 10 minutes. Boil for about 30 seconds before removing ...

Try this recipe from W Table. In a pot, add the radish, kombu, green onion, onion, dried shiitake mushrooms and water. Bring to a boil. Once it reaches a boil, remove the kombu and continue ...