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
- 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 Clearspring Maitake Mushrooms.