Vegetarian Dashi: Vegetarian Japanese Stock
8½ cups water
1 6-inch piece kombu (dried kelp)
1 cup dried shiitake mushrooms
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.
Pairs Well With
The vegetarian version of base stock for many Japanese recipes.