This is a recipe I learned from a traditional Japanese cooking teacher. Use for any dish or recipe that calls for Japanese dashi or kombu stock. In fact, kombu dashi works amazingly for basically any cuisine including western cooking so you can use it in place of vegetable, chicken stock as well for more subtle flavor or as a vegetarian option.

No need to heat or cook for hours. It's as simple as soaking overnight ;) You can use any kind of kombu in this recipe though each type has its own special characteristics.