By Hiroko Shimbo.
There are two ways to produce kelp stock. Here I present the Easy Method. You can find another method which was newly developed and is often used by professional chefs in Hiroko’s American Kitchen. Matsumaeya Kombu is finely shredded in order to extract the most flavor from the kelp.
8 cups cold water
1 ounce Matsumaeya Kombu
Pour the water into a large bowl. Add the Kombu. Cover the bowl with plastic wrap and refrigerate overnight. Next day strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities. The stock is then ready to be used, or it can be refrigerated for 2 to 3 days or frozen for up to 2 months.
Makes 8 cups