Dashi - Vegetarian Stock
From mokona 14 years ago
- 10 minutes to make
- Serves 4
Makes approximately 2 1/2 cups clear soup stock. Clear stock with a clean, mild, unobtrusive flavor and a pleasing, fresh aroma. Two seaweeds in this vegetarian dashi recipe impart their delicate seafood flavor without the need to add fish. Read more Rich in minerals. See less
Ingredients
- 4 cups cold water shopping list
- 5-inch piece of kombu (kelp) seaweed shopping list
- 3 dried shiitake mushrooms shopping list
- 1/2 ounce tororo-kombu seaweed shopping list
- 2 tbsp sake shopping list
- 2 tsp mirin shopping list
- 1/2 tsp sugar shopping list
- 2 1/2 tbsp soy sauce shopping list
How to make it
- DO NOT WASH KOMBU - the powdery patches contain much of the flavor. Dust off any sand with a dry cloth. With scissors, cut the kombu three-quarters of the way through in three or four different places.
- Put the water, kombu and shiitake mushrooms in a sauce pan and soak for 3-4 hours. A small plate or saucer on the mushrooms with keep them submerged.
- Remove the plate and bring to just below a boil very slowly. Remove kombu just below boiling point.
- Add tororo-kombu to the shiitake mushrooms and bring to a boil. Simmer for 5 minutes.
- Add remaining ingredients. Return to a boil and simmer for 2 minutes. Drain well through a colander or sieve.
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The Rating
Reviewed by 2 people-
Arigato for this posting. High 5.. ありがとう
shibattou
in Fort Mohave loved it
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