By Juna
How to: Dashi
6 steps
Prep:5minCook:5min
Dashi is a yummy Japanese stock that is very flavorful and beneficial.
We will be making here a Shiitake mushroom and Kombu dashi.
Let’s start with the mushroom; I use dehydrated stipes of shiitake and nameko mushrooms and use this in this recipe, as a sustainable way reducing kitchen waste. And the Kombu can be sliced and added to other dishes too.
The mushroom stipe can also be used after straining the dashi, like an idea? Well if you like mushroom pate you can use the stipes.
If you are using whole dried shiitake mushroom, add to your stirfry mix of veggies.
Kombu (kelp); is a seaweed known for its iodine content, that’s why Macrobiotic teachers recommend it for people with hypothyroidism
And know this about kombu; don’t cook it on high heat, or it will get bitter and slimy.
Use it in your soups, to braise veggies or noodle based dishes.
It is definitely one of my favorite stalks.
Updated at: Tue, 14 Nov 2023 11:24:02 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
1
Low
Nutrition per serving
Calories12.6 kcal (1%)
Total Fat0 g (0%)
Carbs3.1 g (1%)
Sugars0.1 g (0%)
Protein0.3 g (1%)
Sodium34.6 mg (2%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
In all simplicity soak the kombu and mushroom in filtered water and place in the fridge overnight. This is a cold brew process and I find it to yield the most flavor.
Step 2
The next day, cook on low heat for 5 to 10minutes. Remember, kombu doesn’t like to be boiled :)
Step 3
Skim off any foam
Step 4
Strain the dashi and enjoy in recipes like my take on Caldo Verde
Step 5
The dashi can be stored in airtight tupperware for 3-5 days in the fridge.
Step 6
The strained mushroom and kombu can actually be added to any stirfry and find up in the description an idea or two of how to not waste the kombu and mushroom
Notes
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