Kombu Dashi
Dashi is a base stock for stews and braised dishes, like rice, meat, or miso soup. Inherently full of umami, you can add dried anchovies or fish sauce to bring even more savoriness, roundness and complexity to dashi-based dishes.
Add <quantity>1<unit>gal</unit></quantity> of water to a large pot
Cut <quantity>1</quantity> garlic head in half horizontally
Trim and quarter <quantity>1</quantity> onion
Peel the onion quarters
Cut a leaf of dried kombu into a <quantity>3<unit>in</unit></quantity> x <quantity>2<unit>in</unit></quantity> piece
Add the onion, the garlic, the dried kombu leaf and <quantity>5</quantity> dried shiitake mushroom to the pot
Place the pot over medium heat and bring to a simmer for 30m, until the onion and garlic are translucent
Strain the liquid. The kombu dashi is ready
You can use it as a base for stews and braised dishes to give them an umami kick!
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