Shiitake Mushroom Dashi
Dried shiitake mushrooms are a valuable and versatile ingredient in Japanese cuisine. Not only can they be rehydrated and used in countless recipes, but they can also take the spotlight when used to make umami-rich soup stock called dashi.
- Prep time
- 5 min
- Cook time
- 8 hr 27 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 25 g dried shiitake mushroom (for strong dashi. Use less for a milder taste.)
- 500 ml cold water (5°C / 41°F)
Instructions
- 1
Gently wash 25 g dried shiitake mushroom in a bowl of cold water to remove any dust or debris.
- 2
Place them in a ziplock bag.
- 3
Add 500 ml cold water to the bag and seal. Store in the refrigerator for 12-24 hours.
- 4
After 12-24 hours, remove the shiitake and use them as ingredients in cooking. Rehydrated shiitake can be refrigerated for up to 3 days or frozen for up to 1 month.
- 5
Store the dashi in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.