Kombudashi(aka konbudashi, kobudashi; broth made from kelp) forms one of the pillars of Japanese cuisine and is used as the basic flavoring in a variety of dishes such as miso-shiru. It's extremely easy to make, it's vegan and provides an umami boost to anything it's added to. While there are several methods for making dashi, here we'll introduce one of the easiest ways as recommended by the kombu experts at Suita Shoten in Tsukiji.
Water and Kombu, 1.5-2 percent weight relative to amount of water
Put the kombu inside a glass jar with water (with the amount of kombu being 1.5-2 percent weight relative to the amount of water) and let it sit in the refrigerator for half a day, where it will keep for up to 5 days. If you’re in a hurry, you can steep it in hot water (80 -90 degrees C/176 – 194 degrees F, or just below boiling) for 10 minutes. Use it to make miso soup or kombucha tea, and much beyond.