Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">Dashi is the backbone of so much Japanese cuisine, as it imparts a mouth-filling umami taste to dishes. Here is a delicious recipe for vegetarian (shojin) dashi.
2 x 15cm pieces Clearsping Kombu
3 Clearspring Shiitake Mushrooms
2L water
- Soak the Kombu and shiitake in the water for at least 15 minutes.
- Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes.
- Remove the kombu and keep it to use for cooking as a condiment or with beans.
- Use the dashi to make soups, stews or sauces.
Variation: the shiitake mushrooms can be substituted for Maitake Mushrooms.
