VEGETARIAN DASHI: VEGETARIAN JAPANESE STOCK

 

  • Cooking Time: 20
  • Servings: 8 cups
  • Preparation Time: 60

Ingredients

  • 8½ cups water
  • 1 6-inch piece kombu (dried kelp)
  • 1 cup dried shiitake mushrooms

Directions

  • Clean kombu by wiping it lightly with a damp cloth.
  • Using a sharp knife, mark an X on the kombu.
  • In a large saucepan, combine the water, kombu and shitake mushrooms. Let soak overnight or for at least one hour.
  • Bring to a boil. Remove and discard kombu.
  • Use dashi immediately or cool and store refrigerated for up to one week.

Notes

The vegetarian version of base stock for many Japanese recipes.

Categories: Vegetable 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/vegetarian-dashi-vegetarian-japanese-stock/P29

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