epicurious
Vegetarian Dashi
Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile broth—dashi is a central ingredient in many Japanese soups and other dishes.
👥 3 Servings👤 Atsuko Ikeda📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●strainer
📝 Preparation Steps
1
Place the water, kombu and shiitake mushrooms in a large saucepan and leave them to soak for at least ⏱️ 30 minutes.
(2 x 4-inch) piece of kombu10 gdried shiitake mushrooms20 g
2
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.
3
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.
4
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.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...