Kombu & Shiitake Mushroom Dashi
Kombu & Shiitake Mushroom Dashi
Description
This kombu and shiitake mushroom dashi is perfect for rice, soups, stews, and hot pots. Dashi, a key part of the Japanese diet, boosts flavor, reducing the need for salt, fat, and sugar. Kombu is rich in iodine and minerals, supporting thyroid health, while shiitake provide fiber and polysaccharides that help prevent inflammation. They also contain eritadenine, which may lower cholesterol.
Ingredients
Makes about 2½ cups (600 ml) Yield
- 1 (2- by 2-in / 5- by 5-cm) piece of kombu
- 2 medium dried shiitake mushrooms, quickly rinsed
- 2½ cups (600 ml) water
Directions
-
Step 1
Combine 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.
About the author
Naoko Takei
Naoko Takei is a cookbook author, teacher, and the founder of Toiro in Los Angeles, a cookware shop devoted to the traditional pottery of Iga, Japan.
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