Recipe

Dashi - Vegetarian Stock Recipe

	Mokona / All my dishes 3 months ago 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. Rich in minerals.... More Prep:240m Cook:10m Servings:4	Mokona
	japanese vegetarian

Does this look good? Yeah! / Nope

Fans

shibattou

quaziefly

Ingredients

4 cups cold water

5-inch piece of kombu (kelp) seaweed

3 dried shiitake mushrooms

1/2 ounce tororo-kombu seaweed

2 tbsp sake

2 tsp mirin

1/2 tsp sugar

2 1/2 tbsp soy sauce

Directions

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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