Kombu
Used in 2 recipes on RecipeWiki.
Kombu is dried kelp, the thick, olive-black seaweed that, with dried bonito, forms the basis of classic Japanese dashi. Its own taste is faint and briny, but soaked and gently heated it releases glutamates that give broth a deep, rounded savouriness without any fishiness. It gives the mushroom broth of Silky Miso Mushroom Ramen its depth, and it underpins the broth of Shoyu Ramen with Chashu Pork. Do not wash off the white powder on the surface, which carries flavour; wipe it lightly with a damp cloth if needed. Take it out before the water boils, or the broth can turn slimy and bitter. Dry pieces keep for many months, sealed.
Most often cooked with
Egg
Ramen noodle
Sesame oil
Soy sauce
Spring onionRecipes with kombu
Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.
Japanese
Dinner
Pork
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Soups
Vegetarian