Shiitake Dashi (Mushroom & Kelp Stock)

しいたけ だし / 椎茸 出汁

Shiitake Dashi (Mushroom & Kelp Stock)
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Your rating: None Average: 4.6 (5 votes)
Author: tess
Date: 6-4-10
Servings: 4
Prep Time: 20 minutes
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This variation of kombu dashi (or konbu dashi) is a more savory, stronger tasting soup broth. You can also make dashi, or stock, from katsuobushi (dried fish flakes) and niboshi (dried anchovies/sardines). There is kombu (a thick, dried kelp) that is available specifically for making dashi called kombu dashi.

Recipe Ingredients:

  • 6 cups of cold water
  • 1 strip of dried kelp, about 5-6" inches (kombu こんぶ)
  • 4 dried shiitake mushrooms

Recipe Steps:

  • Soak shiitake mushrooms and kelp (kombu) in 6 cups of cold water for 30 minutes. (If you plan on using shiitake mushrooms in the dish you are making, soak for 2-3 hours).
  • Remove the mushroom stems, then slice the caps thinly. Put the slices back into the water.
  • Bring all of it to a simmer; simmer for 5 minutes.
  • Remove the kombu, then let the mushroom slices simmer for another 10 minutes. Remove the mushroom slices before using the broth.

Serving Size: 4
Preparation Time: 20 minutes

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