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 [1] by Marisa Baggett, out today!
Ingredients
- 3 cups (750 ml) cool water
- 2 oz (50 g) dried shiitake mushrooms [2]
- One 2×2-in 5×5-cm piece kombu kelp [3]
Cooking Directions
- 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.
I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.