Kombu is a sea vegetable and is the key ingredient used to make Dashi, a stock popular in Japanese cooking. Try cooking it with dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces.
To prepare, soak 2 grams of kombu in 1 liter of water for 20-30 mins. Then bring slowly to the boil and gently simmer for 5 minutes. Remove the kombu from the stock and discard before use.