How to Make Kelp and Mushroom Dashi (Japanese vegan stock)
This is a perfect Japanese dashi stock for vegans. All you need to do is putting kombu (dried kelp) and dried shiitake mushrooms in water and leave it overnight!
Yield: 1 Litre
Equipment
- 1 Large Bottle 1L
- 1 Sieve
Materials
- 10 g Kombu (Dried Kelp)
- 15 g Dried Shiitake Mushrooms
- 1 l Water
Instructions
- Put kombu and dried mushrooms in a large bottle, then pour the water in. Leave the bottle in the fridge overnight or for 12 hours.
- After 12 hours, strain the kombu and shiitake with a sieve. You can pour the dashi back into the same bottle and store it in the fridge for up to 3-4 days. If you don't use it straight away, put it in an airtight container and freeze it.
