Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth)
Japanese dashi broth stock recipe Fiona Uyema fused

Makes 1 litre

Ingredients:
1 litre water

20g dried kombu (kelp)  – a piece about the size of a postcard

3 dried shiitake mushrooms

Instructions:

1 Put 1 litre of cold water in a large saucepan.

2 Add the kombu and shiitake mushrooms to the water and leave to soak for at least 30 minutes. If you have time leave to soak for a few hours or overnight (in this case, place in the fridge). This will fill the water with the goodness and umami from both the seaweed and the mushrooms.

3 Heat the water until it comes to the boil and then remove the kombu and mushrooms immediately.

4 This can be stored in the fridge for about 3 days, or you can freeze it.

Tip This is an ideal dashi for vegetarians.

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