Vegan Dashi (Kombu and Shiitake Dashi Broth)
This rich awase dashi stock made with dried shiitake mushrooms and kombu dried kelp will add umami and authentic flavor to your Japanese cooking using 100% plant-based ingredients!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1000 ml cold water
- 10 g dried kelp (kombu) (kombu)
- 4 dried shiitake mushroom
Instructions
- 1
In a pot, add 1000 ml cold water with 10 g dried kelp (kombu) and 4 dried shiitake mushroom.
- 2
Optional: Since dried shiitake tend to float, I recommend using a drop lid to weigh them down so that they're properly submerged in the water.
- 3
Put a lid on and leave to soak for at least 30 minutes. (preferably over night)
- 4
Once the kombu and shiitake have softened and released their flavour, remove the shiitake and place the pot on a medium heat. (You can discard the shiitake or cut them up and incorporate them into your cooking if you don't want to waste them.)
- 5
Once the water is almost boiling, reduce the heat to low and remove the kombu (you can discard or save it for another recipe such as kombu rice balls). Simmer for 5 minutes and scoop out any foam that forms on top.
- 6
Remove from the heat and use immediately, or cool and store.
- 7
Enjoy in Japanese soups, broths and sauces!