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Japanese Shiitake Dashi: Vegan Mushroom Stock
More recipes: Japanese recipes · Sauces and basics · All Asian recipes
Japanese Shiitake Dashi: Vegan Mushroom Stock
Laura Chen
4
15 Minuten
10 Minuten
Japanese
Japanese
Shiitake dashi is a savory vegan stock at the heart of many Japanese dishes. If you cook plant-based, it gives you a flavorful alternative to traditional fish dashi. You draw a rich, umami-heavy flavor out of dried shiitake mushrooms by soaking them slowly. Japanese cooks treat dashi as the base that gives a dish its depth.
You need only a few ingredients and a little patience. The stock tastes earthy and warm, and you can use it in soups, sauces, noodle dishes and stews. Shiitake mushrooms also supply vitamins and minerals.
You need only a few ingredients and a little patience. The stock tastes earthy and warm, and you can use it in soups, sauces, noodle dishes and stews. Shiitake mushrooms also supply vitamins and minerals.
Ingredients
- 10-12 dried shiitake mushrooms
- 1 liter (4 cups) water
- Optional: a small piece of kombu (dried kelp) for extra umami
Instructions
Soak the mushrooms:
- Put the dried shiitake in a bowl and cover them with 1 liter of cold water. Soak for at least 30 minutes, longer if you can, to pull out as much flavor as possible. The mushrooms should be fully rehydrated and the water dark.
Strain:
- Lift the soaked mushrooms out of the water. Pour the soaking water through a fine sieve into a pot to catch any grit. Save the mushrooms for other dishes.
Add kombu (optional):
- For extra umami, add a small piece of kombu to the soaking water. Set the pot on the stove over medium heat.
Simmer the dashi:
- Bring the water (with the kombu, if using) to a simmer, then turn down the heat and simmer gently for 5-10 minutes. Don't let it boil hard, or you lose the delicate flavor.
Finish:
- Remove the kombu (if using) and take the stock off the heat. Your shiitake dashi is ready to use as a base for soups, sauces or any dish that needs a deep, umami-rich liquid.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes