Make Kombu Shiitake Dashi (Stock)
Kombu shiitake dashi (stock) is an excellent macrobiotic soup stock and can be used as a base for dozens of recipes.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2quarts water (cold)
- 1strip kombu (kelp) seaweed
- 1 ½cups mushrooms (dried shiitake)
- ½cup mirin
- ¼cup shoyu (or tamari )
- ¼cup ginger (finely grated)
Instructions
Step 1
Gather the ingredients.Step 2
Wipe kombu with a clean, damp cloth.Step 3
Heat water and kombu in a medium saucepan and bring to a high simmer. Do not boil.Step 4
Remove kombu from liquid and discard the kombu.Step 5
Add mushrooms, reduce heat to low, and simmer gently, uncovered, for 30 minutes.Step 6
Stir in mirin, shoyu or tamari, and ginger.Step 7
Strain broth, reserving mushrooms for another use (for example, sliced in a bowl of noodles or added to a vegetable soup.)