More Great Recipes: Vegetable

Vegetarian Dashi: Vegetarian Japanese Stock


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Member since 2013

Serves 8 cups | Prep Time 60 | Cook Time 20

Ingredients

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


Notes

The vegetarian version of base stock for many Japanese recipes.

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