- 4-6 cups (960-1440ml) water
- 6-inch piece Mitoku Kombu
- Simply combine the water and dried kombu in a saucepan. Allow the kombu to soak for about 15-20 mins.
- Bring just to a simmer, without boiling the water, uncovered, over a medium heat, gently simmer for 5 mins, then remove the kombu. This technique gives the most delicate and delicious results.
Make sure to reserve the kombu – it can be cooked with beans or vegetables, or reused one or two times for making more stock. If reusing the kombu to make stock, bring the water to a boil, add the kombu, then reduce heat and simmer for 10-20 mins. Lightly scoring the kombu will help release the amino acid responsible for its flavor-intensifying effect.
Recipe by John & Jan Belleme