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(Easy Soup Base) Kombu Shiitake Dashi Stock Recipe

This kombi shitake dashi stock is a great soup base for many different soup-based dishes.
Cook Time20 minutes
Course: Soup, stock
Cuisine: Japanese
Keyword: easy, vegan
Servings: 900 ml

Equipment

  • 1 medium pot

Ingredients

  • 1 pc 10 x 10 inches dried kombu
  • 4 to 5 pcs dried shiitake mushrooms
  • 1 ¼ liter water
  • 3 tbsp mirin
  • ½ tbsp dashi powder

Instructions

  • In a pot, bring 1 ¼ water to a boil, then bring down to a low simmer.
  • Put all the remaining ingredients to the pot and simmer for 20 minutes.
  • Strain then transfer to an airtight container.
  • Use the shiitake mushroom as ingredient in other dishes, and the used kombu sheets as Tsukudani (seaweed dish simmered in )soy sauce and mirin)

Notes

  • Storage. This kombu shiitake dashi stock keeps for around 14 days in the refrigerator or up to 3 months in the freezer. I use deli containers for this.