Gather all the ingredients.
Remove the kombu (you can make simmered kombu or furikake rice seasoning with leftover kombu). Kombu dashi is now ready to use. You can keep kombu dashi the refrigerator for 3-4 days or in the freezer for 2 weeks. I recommend using it sooner for the best flavor.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.