Shiitake Mushroom Dashi

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).