MA-KOMBU
(premium kelp)
Basic characteristics and use:
- MA-KOMBU is a "king of kelp" because of its colossal leaves, fragrant bouquet, and the sweet, rich, crystal-clear stock it produces. Ma-kombu, with its concentrated natural glutamic acid, greatly enhances the flavor of nearly any dish. Use MA-KOMBU stock as a natural alternative to beef, chicken or fish stock.
- 2 ounces MA-KOMBU from MTC Premium
- 4 to 5 quarts water
- 2 ounces dried bonito fish flakes
In a bowl of cold water soak MA-KOMBU for 10 hours (this soaking step may be omitted resulting in a stock with less flavor). Transfer kelp and water to a pot over the stove top and bring it to a gentle simmer over medium heat.
Cook stock about 15 minutes (to indicate completion press the surface of kelp with your thumb nail, it should leave a deep mark).
Remove kelp from the liquid. At this stage, this is MA-KOMBU kelp stock. It can be used as a vegetarian stock or processed further to prepare dashi (fish stock). To make dashi, add 1 cup of cold water to the pot to stop simmering. Add bonito fish flakes to the pot and bring it to a simmer. Turn off heat and let liquid stand for 2 minutes. Strain fish stock through a finely knitted cloth lined strainer.
Re-use kelp and fish flakes for a less flavorful, but quite useful 2nd dashi preparation. Use 4 - 5 quarts of water as before. Cook all ingredients together at a simmer for 10 - 15 minutes
- 14 ounce shelled edamame green soybeans, fresh or frozen
- 4 cups MA-KOMBU kelp stock
- 2 teaspoons sea salt
- 1/4 cup créme fraiche or plain yogurt
- Coarse sea salt as a garnish
Place soybeans and kelp stock in a pot and bring it to a simmer. Cook soybeans until tender, about 6 minutes. Puree soybeans with cooking liquid and sea salt in a food processor.
Transfer soybean soup to a glass jar and chill it in the refrigerator.
Serve soup in 8 small soup cups. Garnish soup with créme fraiche or plain yogurt and sea salt.