Dashi

Name: Dashi
Ingredients: 1 oz (30 g) kombu, wiped with a clean, dry cloth (don’t rinse the kombu); 1 qt (1 L) cold filtered water; 1 or 2 dried shiitake mushrooms (optional), cleaned with a dry pastry brush; Step 3 Use the dashi immediately or store it, covered, in the refrigerator for up to 3 days. Add it to miso soup, or hot pot, or use as you would vegetable broth.

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Dashi, traditionally made with smoked cured bonito (skipjack) and sun-dried giant kelp, provides the foundation for flavor in much of Japanese cooking. A vegetarian version (it’s also vegan) is...

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Ingredients

1 oz (30 g) kombu, wiped with a clean, dry cloth (don’t rinse the kombu)
1 qt (1 L) cold filtered water
1 or 2 dried shiitake mushrooms (optional), cleaned with a dry pastry brush
Step 3 Use the dashi immediately or store it, covered, in the refrigerator for up to 3 days. Add it to miso soup, or hot pot, or use as you would vegetable broth.