Scallop Kombu Dashi
by
David Heimer
Scallop Kombu Dashi is a delicious umami broth made from scallop membranes, dried kombu seaweed, and katsuobushi—dried bonito flakes. It is a variation of traditional dashi, ideal for utilizing the membranes, which are typically discarded when scallops are opened.
This broth can serve as a base for soups and simmered vegetables, or as a seasoning in dressings and marinades.
- Level
Intermediate
- Cooking
2h
- Overral
2h+
- Ready
Scallop
4Kombu Seaweed
1 leafKatsuobushi
½ cupWater
800ml
Equipment
Fine Mesh Sieve
Scallop
4Kombu Seaweed
1 leafKatsuobushi
½ cupWater
800ml
Equipment
Fine Mesh Sieve
Scallop Kombu Dashi
David Heimer
Rinse 4 scallops in clean water. Run a spatula as closely along the upper shell as possible. Pull the upper shell up to open it
Carefully run a spatula in between the abductor muscle and the scallop. Pull up the muscle and use a knife to finish removing all the scallop’s membrane. Save the scallops for other preparations
Cut out the ligament and visceral mass, which are the darker parts, of each membrane
Wash the membranes and place them in a bowl filled with cold water
Transfer the membranes to a pot. Add 800ml of cold water and 1 5cm x 5cm kombu seaweed leaf. Cook over low heat for 2h until it starts to boil
Add ½cup of katsuobushi and mix. Remove from the stove and let it completely cool down at room temperature
Strain the liquid into a jar. The scallop kombu dashi is ready
Enjoy using this unique condiment to add some umami to your dishes!