Dashi Vegetable Stock Recipes

Ingredients :

2 14-inch pieces dried kombu seaweed

6.5 cups cold water

2 cups carrots, coarsely chopped

4 cups onions, coarsely chopped

2 cups celery, coarsely chopped

slice each 14-inch piece of kombu into 3 pieces. Using a damp cloth, wipe the excess salt from both sides of the kombu sheet. Place the kombu and 5 cups water in a large covered pan and bring to a boil. Cover, leaving a small opening, reduce the heat, and simmer over medium heat until the liquid is reduced by one-quarter, or to 3.5 cups.

Add 1.5 cups cold water, the carrots, onions, and celery to the kombu and broth. Allow the water to return to a boil. Reduce the heat and simmer, covered, over medium heat for at least 30 minutes. Strain and discard the kombu and vegetables.

Makes 1 quart

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