How to Reconstitute Konbu Kelp
Konbu is a well-known dashi ingredient. This time, let's find ways to actually enjoy the konbu itself.
Photographed by Takeshi Noguchi
- Konbu kelp, as desired
Rinse the konbu with plenty of water to remove sand or other impurities. Place the konbu in a tray and cover with water. Soak for 20 minutes. During this time, turn the konbu over once and make sure it is all under water. The reconstituted konbu 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 konbu 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 konbu will be quite slimy and slippery, so be careful not to cut your hands.