5 Ways To Use Kombu

Kombu, or konbu, is a type of edible kelp that has long been a staple in Japanese cuisine. It's a rich source of glutamic acid (better known as umami) that can be used to infuse dishes with savoury depth. Dried kombu for cooking is commonly available in two forms: whole leaves and powder, both packed with nutrients and flavour, thanks to the white powdery coating on the surface of seaweed, known as mannitol. Mannitol is a naturally occurring sugar alcohol that contributes to kombu’s powerful umami properties, while the kelp itself has a subtle smoky, salty flavour, making it a prized ingredient in professional and home kitchens the world over.

Whether you’re new to cooking with seaweed or a seasoned foodie, here are five exciting ways to incorporate kombu into your kitchen.

1. Homemade Dashi Stock

One of the most common uses for kombu is to make dashi, a foundational stock in Japanese cooking. To make a simple dashi, infuse kombu leaves in hot water with bonito flakes or shiitake mushrooms. The resulting broth is rich and flavourful, perfect for soups, sauces, and dressings. You can also rehydrate dried kombu by gently simmering it for 5 minutes or soaking it in warm water for up to 40 minutes to make it chewy and ready to add to dishes like miso soup, ramen, or udon noodles.

2. Kombu Butter

Make a unique compound butter! Simply mix 1 tablespoon of kombu powder with softened butter and a dash of soy sauce. The umami-packed butter can be used to elevate simple dishes like vegetables, fish, or even a seared steak. Spread it on sourdough bread or mix it into pasta for a quick and flavourful meal. This kombu butter can be made ahead, shaped into a log, and kept in the fridge for whenever you need it.

3. Seaweed Salad

Seaweed salads are packed with nutrients and flavour. Rehydrate kombu sheets (along with other seaweeds like sea lettuce or dulse) until they become pliable. Slice the rehydrated kombu and toss it with black vinegar, soy sauce, sesame oil, ginger, and garlic. For a crunchy finish, top the salad with toasted sesame seeds, fresh coriander leaves, and a drizzle of chilli oil. This vibrant dish can be served as a side or even as a light main dish.

4. Noodles with Kombu Sauce

For a very quick and easy lunch keep this simple and yummy sauce in a jar in the fridge. Start by simmering 1 cup of dashi (recipe above) with ¼ cup soy sauce and ¼ cup mirin for 5 minutes, then allow to cool. Cook soba noodles in boiling water for about 4 minutes, drain rinse and cool. Slice 1 spring onion and shred rehydrated kombu (from making the dashi) and mix into noodles. Place sauce in one bowl and noodles in another. Drag noodles through the sauce and slurp!

5. Dipping Sauce for Tempura or Gyoza Sauce

For a versatile and delicious dipping sauce for tempura and gyoza , add ½ tablespoon of sugar to the same quantity of dashi, soy and mirin. Bring to the boil and stir to make sure sugar has dissolved and then cool. Pour into individual small bowls and serve with tempura or gyoza or over rice or steamed fish. Add grated daikon to the sauce and serve with an oily pan fried fish.

Whether you're looking to explore Japanese cuisine or simply add a new dimension of flavour to your meals, these five methods will give you a great starting point for cooking with kombu. Give them a try and experience the magic of this incredible seaweed!