Prevent your screen from going dark
Makes about 2 quarts 1x
Time 15 minutes
1. Put the kelp, ginger, and 10 cups water in a saucepan over medium heat. Don’t allow the mixture to come to a boil. As soon as it is about to, turn off the heat and remove the kelp. (Chop it for a stir-fry later if you’d like.)
2. Let the ginger sit in the dashi for a couple of minutes as it cools, then strain the dashi through a mesh strainer. Use the dashi immediately or refrigerate for up to 2 days.
No-Cook Dashi. Many Japanese cooks believe this to be a superior version (and it saves you time), but it requires some advance planning: Immerse the dried kelp in 8 cups cold water in a bowl on your way out the door in the morning. It will infuse the water with its flavor in 6 to 8 hours (but can sit for longer if you need). Strain and use as you would cooked dashi.
— Recipe from How to Cook Everything Vegetarian Completely Revised Tenth Anniversary Edition