Kombu Shiitake Dashi
Kombu shiitake dashi is a great plant-based option for Japanese soup stock. It has a distinctive flavor of shiitake mushrooms and a beautiful amber color.
Servings: 2 cups
Calories:
Ingredients
- 1 (2 x 2 inch) piece dried kombu seaweed
- 3 dried shiitake mushrooms
- 2 cups cold water
Instructions
- Clean the shiitake mushrooms. Before proceeding with the recipe, check if there is any dirt or debris trapped under the gills of the mushrooms. If there is, use a mushroom brush to remove it. Do not wash the mushrooms.Most kombu these days is clean and does not need to be washed or wiped down. Plus the savouriness isn't present just in the kombu, but on it as well.
- Soak the kombu and shiitake mushrooms. Add a piece of kombu and shiitake mushrooms into a mason jar. Fill the jar with cold water and screw the lid on to keep the mushrooms completely submerged. The mushrooms will float to the top. So, if you need just a little bit of dashi (not an entire mason jar), put something heavy on top of the mushrooms, so they stay submerged and fully re-hydrate. Let the kombu and shiitake mushrooms soak for at least a few hours, ideally overnight.
- Strain the dashi. Pour the soaking liquid into a jar (or a bowl) over a fine mesh strainer. Then squeeze the shiitake mushrooms over the jar.
- Store. Leftover kombu shiitake dashi keeps well covered in the refrigerator for up to 3 days. For longer term storage, freeze for up to 1 month.