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Kombu dashi for babies
6m+ · An unsalted cold-steeped kombu broth for thinning baby porridges and purées
Kombu dashi is where Japanese weaning starts: the gentle, savoury water that thins jūbai-gayu (rice porridge) and vegetable purées, so babies learn umami instead of salt. Japanese parents make a jug every few days, and baby-food counters in Osaka department stores sell frozen cubes of it. Kombu is very high in iodine, so this broth is used a spoonful or two at a time to flavour a meal, a few times a week, never as a drink. Nothing else goes in: no salt, soy sauce, bonito or stock powder. It is free of the major allergens. Chef's tip: lift the kombu out just before the water simmers; boiled kombu turns slimy and gives a bitter, sea-weedy taste.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 10
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- ⅓ oz dried kombua 10 cm square
- 1 litre cold water
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Method
0/4 doneStep 1: Wipe ⅓ oz dried kombu lightly with a damp cloth; do not wash off the white powder, which is flavour. Put it in a pan with 1 litre cold water and leave to soak for at least 30 minutes (or overnight in the fridge).
30 minStep 2: Warm over a low heat for about 10 minutes, until small bubbles form around the edge of the pan, then lift out the kombu. Common mistake: letting it boil with the kombu still in, which makes the dashi slimy and bitter.
10 minStep 3: Cool quickly and pour into a clean ice-cube tray or small lidded pots. Use 1–2 tbsp at a time to loosen rice porridge or purées, a few times a week, because kombu is rich in iodine.
Step 4: Keep covered in the fridge for up to 2 days, or freeze the cubes for up to 1 month. Bring each portion back to the boil until piping hot, use it only once, and cool the food before serving.
Nutrition per serving
- Calories
- 2 kcal
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kombu dashi for babies take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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