Even though I am by no means vegetarian, I have a tendency to make vegetarian dashi far more than the normal dashi that uses bonito flakes. I especially like this version – nice and simple to make!
Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!
- Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2 1/2 cups (625 ml) of the soaking water.
- Wipe the kombu on both sides with a damp cloth. Bring the reserved shiitake water to a boil in a saucepan. Remove from heat and add the kombu and soaked mushrooms.
- Stir all ingredients, and then allow to sit for 5 minutes. Strain away mushrooms and kombu to obtain the dashi liquid.
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