Broth is called “dashi” in Japanese. Fish-based broth is widely used in Japan. This basic dashi can be used for pretty much any vegan dishes. It’s so simple to make! You can find more information about the ingredients in “Ingredients” page.
1 . Cut konbu (dried kelp) with scissors. Soak konbu and dried shiitake mushroom in filtered water for a few hours at room temperature. When you are in a hurry, you can soak them in warm water for at least 30 minutes. You can also leave them in water for a day in a refrigerator.
2. Want to wait until shiitake mushroom gets soft. That’s all you need to do!
You can store this “dashi” in a refrigirator up to a week. I usually remove konbu and shiitake when I store it. You can eat soften dried shiitake mushroom but you’ll need to discard konbu. It’s too tough to eat unless you cooked it for a very long time.
When I make soup or use dashi for warm dish, I sometimes boil konbu and dried shiitake in a pot for five to ten minutes instead of soaking them in water.
- 1 piece of konbu(dried kelp strip) (1½ to 2 '' square)
- 1 dried shiitake mushroom
- 1 cup (8 oz) water
- Soak dried kelp and a mushroom in filtered water for a few hours
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