Thermomix Kombu Dashi/Katsuo Kombu Dashi (Dried Kelp/Bonito Soup Stock/)

This soup base is so easy to make, I'm not sure a recipe is even needed 🤭 When I was learning to cook, mummy did mention to try this, but it sounded confusing to me. She warned that if I was not careful, my Dashi would be bitter and unusable - yikes...

dried kombu - the white stuff on it gives the umami so don't wipe it off...

This and this were intriguing reads - there's so much science behind cooking ! With the findings that 60°-65° was the optimal temperature for extracting umami, I tested the following recipe and was rewarded with an umami-loaded stock which I freeze. 

On days I need to whip up a quick soup for my soup-devouring children, I'd defrost a few cubes and add in pantry staples like goji berries, dried wakame, tofu and shimeiji mushrooms. 

Kombu Dashi (Dried Kelp Soup Stock)

Ingredients
35g kombu
2l water
15g of bonito flakes (for extra step below)

1) Cut slits in kombu (optional - it gives the dashi a more briny taste and 
deeper green colour)
2) Place kombu in 2l of water (60min / 65d / slow cook/reverse spoon)

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Katsuo Kombu Dashi (Dried Kelp + Bonito Soup Stock)

1) Warm Kombu Dashi to 80-85 degrees (Use Kettle Mode on TM6)
2) Place bonito flakes in Kombu Dashi and leave to steep for 10min. Do not stir.
3) Pour dashi through a sieve. 

Notes:
- the Kombu can be reused in soup/salads, or you can reboil it to make a second batch (Niban Dashi) suitable for stews and braising
- you can also reuse the kombu/bonito to make this: https://www.justonecookbook.com/simmered-kombu-tsukudani/
- this recipe makes ALOT of Dashi. You can halve it for easy storage. 
- Use this for cooking miso soup, chawanmushi, Yoshinoya Gyudon, onsen egg sauce and soup noodles.