Skip to main content

Kombu & Shiitake Dashi (Kelp & Shiitake stock)

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 and a base for soups or ramen.

 

Share Fiona's recipes with your friendsShare on facebook
Facebook
Share on whatsapp
Whatsapp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin

Leave a Reply