Vegetarian Dashi

Name: Vegetarian Dashi
Yield: Makes 3⅓ cups
Ingredients: 1 quart cold water; 10 g (2 x 4-inch) piece of kombu; 20 g dried shiitake mushrooms

Atsuko IkedaMakes 3⅓ cupsSource

cookbooks vegetarian vegan japanese soup shiitake mushroom stock easy

Ingredients

1 quart cold water

10 g (2 x 4-inch) piece of kombu

20 g dried shiitake mushrooms

Method

Place the water, kombu and shiitake mushrooms in a large saucepan and leave them to soak for at least 30 minutes.

After 30 minutes, start to gently bring the water to the boil over a medium-high heat. Just before it reaches boiling point – when small bubbles appear at the bottom of the pan – remove the kombu. Do not let the kombu boil; if you do the ﬂavor will be spoiled. Continue heating to bring the water and mushrooms to the boil.

Once boiling, reduce the heat to low and simmer, uncovered, for 10 minutes. Skim any scum off the surface of the dashi as it cooks.

Turn the heat off and strain the dashi through a muslin/cheesecloth or paper towel-lined ﬁne-mesh sieve/strainer. The dashi is now ready to use. It will keep in the refrigerator in a sealed container for up to 3 days.