This dashi is an adaptation of the Angelika’s Kitchen recipe. It’s an excellent soup stock, and can be used as a base for a noodle dish or for steaming fish.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Ingredients:
- 2 quarts cold water
- 1 strip kombu (kelp) seaweed
- 1 ½ cups dried shiitake mushrooms
- 1/2 cup mirin
- 1/4 cup shoyu or tamari
- 1/4 cup finely grated ginger
Preparation:
Wipe kombu with a clean, damp cloth. Heat water and kombu in a medium saucepan and bring to a high simmer. Do not boil. Remove the kombu and discard.
Add the mushrooms, reduce the heat to low, and simmer gently, uncovered, for 30 minutes.
Stir in the remaining ingredients.
Strain the broth, reserving the mushrooms for another use. Serve them sliced in a bowl of noodles or add them into vegetable soup.
Makes 2 quarts
