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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Makes approximately 2 1/2 cups clear soup stock. Clear stock with a clean, mild, unobtrusive flavor and a pleasing, fresh aroma. Two seaweeds in this vegetarian dashi recipe impart their delicate seafood flavor without the need to add fish. Read more . Rich in minerals. Ingredients:
4 cups cold water |
5-inch piece of kombu (kelp) seaweed |
3 dried shiitake mushrooms |
1/2 ounce tororo-kombu seaweed |
2 tbsp sake |
2 tsp mirin |
1/2 tsp sugar |
2 1/2 tbsp soy sauce |
Directions:
1. DO NOT WASH KOMBU - the powdery patches contain much of the flavor. Dust off any sand with a dry cloth. With scissors, cut the kombu three-quarters of the way through in three or four different places.
2. Put the water, kombu and shiitake mushrooms in a sauce pan and soak for 3-4 hours. A small plate or saucer on the mushrooms with keep them submerged.
3. Remove the plate and bring to just below a boil very slowly. Remove kombu just below boiling point.
4. Add tororo-kombu to the shiitake mushrooms and bring to a boil. Simmer for 5 minutes.
5. Add remaining ingredients. Return to a boil and simmer for 2 minutes. Drain well through a colander or sieve.
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