Kombu is a type of seaweed that is a key ingredient in Japanese cuisine. It is used as a base to create various soup stocks, as a wrapping for other dishes, and is also eaten on its own. Add it to any of your favorite Japanese meals or to add some nuance to your soup bases.
Preparation: (For 6 dl "kombu-dashi") Gently dry the kombu (approx. 5x7 cm) with a cloth. Put the kombu and 7 dl of water in a pot and let it steep for 6–8 hours. Let it simmer over low heat, remove and discard the kombu just before it begins to boil.
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Only Zealand & Lolland-Falster
Leveres kun til Sjælland og Lolland
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Frozen goods
Kombu is a type of seaweed that is a key ingredient in Japanese cuisine. It is used as a base to create various soup stocks, as a wrapping for other dishes, and is also eaten on its own. Add it to any of your favorite Japanese meals or to add some nuance to your soup bases.
Preparation: (For 6 dl "kombu-dashi") Gently dry the kombu (approx. 5x7 cm) with a cloth. Put the kombu and 7 dl of water in a pot and let it steep for 6–8 hours. Let it simmer over low heat, remove and discard the kombu just before it begins to boil.
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