In Japan, traditional dashi is the basis for many dishes. In the West, we can also use Kombu to make a mild stock with umami flavours that would find lots of applications in our kitchens.
3 liters of water
1 NZ Kombu strip
1 small onion including skin for colour, sliced roughly
1 small carrot, sliced roughly
1 handful of dried shiitake or porcini mushrooms
½ celery stick
1 cloves garlic
Slice of fresh ginger (optional)
Fresh thyme, parsley & coriander stalks
Place all the ingredients except Kombu in a large pot, cover and bring to a simmer slowly. Simmer gently for 15 minutes. Stop cooking and add the Kombu. Steep for 10 minutes or more, according to taste. Use this as a strength giving drink or a base for soups & stews. Kombu and mushrooms can be chopped and returned to the stock if desired.