Dashi, an umami broth, is quintessential to Japanese cooking. This vegan version is simple and effortless, easier to make than stock.
Author: K33 Kitchen
Dried Shiitake Mushrooms
For the cold brew method, cover the kombu and shiitake mushrooms in water in a large container and soak them overnight (at least 8 hours) or for the best results, 24 hours. For the hot brew method, heat
Water (4 cups)
in a medium-sized saucepan on high heat until it starts to boil. Add the
Kombu (2 Tbsp)
and reduce to medium-low heat. Cover the pan with a lid and simmer for 10 minutes.
Drop in the
Dried Shiitake Mushrooms (2 Tbsp)
and cook for another 10 minutes.
Turn off the heat but keep the lid on and let the mixture rest for 10 minutes.
Once you’ve made the dashi, either from the cold or hot brew method, strain it through a cheesecloth or fine mesh.
Serves 0.8–1 Liters.
Dashi can be stored in a refrigerator for up to 1 week or stored in a freezer for months.
If you’re making kombu during the summer or you live in a hot region (over 25 degrees C or 77 degrees F), you should keep your cold brew in the refrigerator as kombu can get slimy very quickly in hot temperatures.
Nutrition Per Serving
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