About This Recipe
Dashi, a key part of the Japanese diet, is known to enhance flavor, which means using less salt, fat, and sugar when cooking. Besides providing umami, shiitake mushrooms’ polysaccharides (such as starch, glycogen, and cellulose) can help prevent inflammation. They’re high in fiber and have eratadenine, reported to lower cholesterol.
- 1 (2- by 2-in / 5- by 5-cm) piece of kombu
- 2 medium dried shiitake mushrooms, quickly rinsed
- 2½ cups (600 ml) water
Step 1Combine the kombu and dried shiitake in a bowl. Add the water and leave it overnight in the refrigerator. Remove the kombu and shiitake. The dashi is ready to use in soups, stews, and more. Store it covered in the refrigerator for up to 1 week.
Substitutions: You can omit the shiitake and make kombu dashi with just kelp.