Kombu and Shiitake Awase Dashi

sudachirecipes.com Get Recipe

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!

sudachirecipes.com Get Recipe

Kombu & Shiitake Awase Dashi

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what you'll need:

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Add ingredients

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Weigh down

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Soak

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Heat

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Simmer

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Use

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check out FULL RECIPE »

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Kombu and Shiitake Awase Dashi

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

Add ingredients

Pour water into a pot and add the dried shiitake mushrooms and kombu.

1

Weigh down

Optional: Use a drop lid to weigh the floating shiitake down and submerge them in the water.

2

Soak

Cover and store in the refrigerator overnight. (Or soak at room temperature until rehydrated, at least 30 minutes.)

3

Heat

When it's finished soaking, remove the shiitake mushrooms and place the pot on the stove. Heat on a medium setting.

4

Simmer

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.

5

Use

Use immediately or cool and store for later. Enjoy in Japanese soups, broths and sauces!

6

check out FULL RECIPE »

See the full post for more information plus storage instructions.

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