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Vegetable Dashi

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December 10, 2016

Vegetable Dashi 0 0 5 0

Dashi is one of the most important ingredient for Japanese cuisine. The taste of Japanese food heavily depends on this. So we will introduce proper Dashi recipe here and would like you to use this for our Dried Konyaku recipes!

Please also have look at the blog about Dashi.

Recipe by Tsuyoshi @ ex-Otabe Kafe

  • Prep: 5 mins
  • Cook: 25 mins
  • 5 mins

    25 mins

    30 mins

Ingredients

Ingredients

2L of Filtered water

2 pieces (approx10g) of Dried Shiitake

10-15g of Dried Kombu seaweed

Directions

Steps

1Soak dried shiitake and kombu in filtered water over night

2Place all in a saucepan and bring it just before boiling

3Simmer (not boiling) for 20 min

4Remove Shiitake and Kombu. That clear soup is the Dashi

Tips
1. Never boil kombu seaweed to keep the “umami flavour”
2. Can be frozen after it cools down for future use
3. Chop the leftover shiitake and kombu, cook / use them in stir fried rice etc

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