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Kombu Recipe

 From Ornish's "Eat More Weigh Less":

Dashi Vegetable Stock 
"Kombu is a natural source of small amounts of the flavor enhancer 
monosodium glutamate."
	2 14-in pieces dried kombu, each sliced into 3 pieces
	6-2/3 c cold water
	2 cups carrots, coarsely chopped
	4 cups onions, coarsely chopped
	4 c celery, coarsely chopped

Wipe excess salt from both sides of the kombu. Bring 5 c water and kombu 
to boil, then simmer over medium until liquid is reduced by 1/4, or to 
about 3-3/4 cups. Add 1-2/3 cups cold water and vegetables. Return to 
boil, reduce heat and simmer, covered, over medium heat for a least 30 
minutes. Strain and discard kombu and vegs. Can be refrigerated up to a 
week or frozen up to 6 months.