Vegetarian Dashi: Vegetarian Japanese Stock
  • Cooking Time: 20
  • Servings: 8 cups
  • Preparation Time: 60
  • 8½ cups water
  • 1 6-inch piece kombu (dried kelp)
  • 1 cup dried shiitake mushrooms
  1. Clean kombu by wiping it lightly with a damp cloth.
  2. Using a sharp knife, mark an X on the kombu.
  3. In a large saucepan, combine the water, kombu and shitake mushrooms. Let soak overnight or for at least one hour.
  4. Bring to a boil. Remove and discard kombu.
  5. Use dashi immediately or cool and store refrigerated for up to one week.
The vegetarian version of base stock for many Japanese recipes.