Shiitake Dashi

rsarahl's Note:

Vegetarian dashi. It is a nice broth in its own right but is also a base for countless soups. So simple, so good.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 6 ½ cups water
• 4 slices kombu seaweed , 4 inches long
• 5 dried shiitake mushrooms
• 1 tablespoon light soy sauce (optional)
• 1 pinch sea salt (optional)
• 1 green onion , sliced (optional)

Directions:

1. Place kombu in pot of water and slowly bring to a simmer over medium high heat, but do not boil; about 10 minutes on the stove.
2. Remove the kombu just before the pot boils and add the dried mushrooms.
3. Boil for 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.
4. Remove the mushrooms and store the dashi for use in another recipe, or prepare it as a simple soup by adding the soy sauce, salt to taste and sliced green onion.

Reviews

[PinkCherryBlossom]

I found this made a very strong flavoured dashi - perfect for flavouring. I dont think I could handle this as a soup though. i have frozen mine in 35ml lumps ready to add to other dishes

[CoolMonday]

This had a wonderful flavor. I added some mirin and soy sauce and used it as a simmering sauce in place of the bonito based dashi. It was kinda fun making it also. I am making a bunch more and freezing it for future use and soup base. I guess I'll freeze it in 2 cup batches. I have many different flavors I can add to make it different. Thanks for a great recipe rsarahl.