Vegetarian Dashi: Vegetarian Japanese Stock


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Serves 8 cups | Prep Time 60 | Cook Time 20

Why I Love This Recipe

The vegetarian version of base stock for many Japanese recipes.


Ingredients You'll Need

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.


Questions, Comments & Reviews



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