Rausu Oni Kombu, 0.88 oz
Rausu Oni Kombu Seaweed is a pre-cut, ready-to-use kombu kelp for making dashi stock. It is not only made with excellent quality Rausu Oni Kombu kelp from Hokkaido, but also conveniently cut into the perfect size for cooking and packed in a cylinder for easy storage. Because kombu kelp is esteemed when it’s big and thick, premium dried kombu kelp products available in the market tend to be too big to handle in the home kitchen. Considering this, Rausu Oni Kombu Seaweed perfectly accommodates the needs of those who desire quality taste without compromising cooking efficiency. Rausu Oni Kombu from Hokkaido is known to produce aromatic and robust dashi stock with rich umami, which makes it ideal for nabe hot pots and simmered dishes. The dashi from kombu kelp is vegan, but if you like, you can always mix with other dashi bases, such as katsuobushi (bonito flakes) and iriko (dried anchovy).
You can make dashi stock from Rausu Oni Kombu Seaweed in two ways. One way is with a cold brew—just soak the kelp in cold water overnight. The other is by boiling—first, soak the kelp in cold water for 30 minutes, slowly bring it to a boil, and take out the kelp just before boiling. It is recommended to use a ratio of 1% kelp by weight to water (10 grams of kelp to 1 liter of cold water, for example). The cold brew yields a refreshing dashi while dashi made with the boiling method boasts a robust umami. The Rausu Oni Kombu Seaweed dashi stock is great for nabe hot pots, soups, simmered dishes, and noodle soups like udon and soba. You can still use the leftover kelp after making dashi stock, for example in kelp tsukuda-ni (kombu simmered with soy, sake, and sugar), kobumaki (stuffed kelp rolls), and tempura. If you'd like to make the dashi stronger and deeper, mix it with other dashi bases, such as katsuobushi (bonito flakes) or iriko (dried anchovy).
Kelp (Rausu Oni Kombu).