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Shiitake Dashi
Shiitake Dashi is a traditional Japanese recipe for a classic soup or soup stock made with water infused with kombu (dried kelp) and shiitake mushrooms. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Shiitake Dashi.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : Wild FoodJapan Recipes
This is a slightly richer version of the basic Japanese seaweed stock that adds dried shiitake mushrooms to the mix and can be used as the liquid base for all kinds of soups and rice dishes.
Method:
Combine the water, kombu and dried mushrooms in a pan. Set aside to sit over night to re-hydrate and flavour the stock.
The following day, remove the mushrooms and cut of the woody base of the stems. Slice then return to the pan, place this on a hob, bring to a boil then reduce to a gentle simmer and cook, uncovered, for 3 hours. Remove the kombu and shiitake at this point (traditionally it was thrown away, but it's far too delicious to be discarded; I tend to shred finely and then add to the dish later with any vegetables). Use the stock as the base for any soup, stew or any other dish (like rice dishes) where a flavoured stock would be advantageous.
