Kombu and Shiitake
This rich awase dashi stock made with dried shiitake mushrooms and kombu dried kelp will add umami and authentic flavor to your Japanese cooking using 100% plant-based ingredients!
Kombu & Shiitake Awase Dashi
what you'll need:
» cold water
» kombu (dried kelp)
» dried shiitake mushrooms
Pour water into a pot and add the dried shiitake mushrooms and kombu.
Optional: Use a drop lid to weigh the floating shiitake down and submerge them in the water.
Cover and store in the refrigerator overnight. (Or soak at room temperature until rehydrated, at least 30 minutes.)
When it's finished soaking, remove the shiitake mushrooms and place the pot on the stove. Heat on a medium setting.
Once it's almost boiling, remove the kombu and lower the heat to simmer. Simmer for 5 minutes and scoop out any foam that forms on top.
Use immediately or cool and store for later. Enjoy in Japanese soups, broths and sauces!
FULL RECIPE »
See the full post for more information plus storage instructions.
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