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Seaweed Stock

Konbu stock, made from konbu seaweed, is one of the most commonly used in temple cuisine and is easy to make. Ready-made vegan stock (also known as vegan dashi) can also be found in Asian supermarkets and natural food stores.

by Mari Fujii

January 12, 2010

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What you need:

  • 1-2⁄3 cups water 
  • 1 piece dried konbu, 4 inches in length

What you do:

  1. The white powder on the surface of dried konbu adds to the flavor, so do not wash before use. Simply wipe with a damp cloth.
  2. Place the water and konbu in a saucepan and leave to soak for 2 or 3 hours.
  3. Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu-flavored water as stock. 

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