How to Reconstitute Kombu Kelp
Kombu is a well-known dashi ingredient. This time, let's find ways to actually enjoy the kombu itself.
Photographed by Takeshi Noguchi
- As desired kombu kelp
Rinse the kombu with plenty of water to remove sand or other impurities. Place the kombu in a tray and cover with water. Soak for 20 minutes. During this time, turn the kombu over once and make sure it is all under water. The reconstituted kombu will be longer, wider and thicker, with a smooth and lustrous surface. It will weigh four times as much as it did before soaking.
The soaking liquid makes an excellent dashi and should be retained.
Reconstituting the kombu will alter the size, so cut after soaking. Place lengthwise on the cutting board and cut across into 2-3 equal lengths. Then, cut into easy-to-eat lengths or whatever length the recipe calls for. The kombu will be quite slimy and slippery, so be careful not to cut your hands.