Vegan Dashi (Kombu and Shiitake Dashi Broth)
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
1 liter
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Cuisine
Japanese
Vegan Dashi (Kombu and Shiitake Dashi Broth)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1000 ml water cold
- 10 g dried kelp kombu
- 4 dried shiitake mushroom
Instructions
- In a pot, add 1000 ml cold water with 10 g dried kelp (kombu) and 4 dried shiitake mushroom.
- 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.
- Put a lid on and leave to soak for at least 30 minutes. (preferably over night)
- 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.)
- 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.
- Remove from the heat and use immediately, or cool and store.
- Enjoy in Japanese soups, broths and sauces!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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