Recipes, re-invented from cooking shows
Shiitake Mushroom Dashi
Prep. Time:
Baking Time:
Total Time:
30 mins
30 mins
Serves:
6
word
Ingredients
4.5 cups water 20 g soaked kombu 50 g dried shiitake mushrooms 4 tablespoons white soy sauce 1 tablespoon mirin 2 tablespoons sake (or substitute dry white wine) Yuzu juice for seasoning White miso for seasoning
Method
Drain the soaked kombu and adding it to a saucepan along with the litre of water. Bring up to 180°F and hold at that temperature for 1 hour
Pour the kombu broth over the shiitake mushrooms and set aside for at least 30 minutes.
Strain the mixture through a fine sieve (reserving the soaked shiitakes) into a clean saucepan, then add the white soy, mirin and sake. Keep in the fridge to reheat before serving
When ready to use, taste and adjust with either/both yuzu juice (acidity) and white miso (salt).
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Instructions
Drain the soaked kombu and adding it to a saucepan along with the litre of water. Bring up to 180°F and hold at that temperature for 1 hour
Pour the kombu broth over the shiitake mushrooms and set aside for at least 30 minutes.
Strain the mixture through a fine sieve (reserving the soaked shiitakes) into a clean saucepan, then add the white soy, mirin and sake. Keep in the fridge to reheat before serving
When ready to use, taste and adjust with either/both yuzu juice (acidity) and white miso (salt).
Heading 5
Ingredients
4.5 cups water
20 g soaked kombu
50 g dried shiitake mushrooms
4 tablespoons white soy sauce
1 tablespoon mirin
2 tablespoons sake (or substitute dry white wine)
Yuzu juice for seasoning
White miso for seasoning
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