Vegetarian Dashi (Japanese Stock)

Japanese stock, known as dashi (“dah-shi”), can be used in lots of dishes, like soups, stews and sauces. Instead of buying the packet stuff, I’ve started making my own. This recipe doesn’t use fish. After evaporation, 3 cups of water makes about 1 1/2 cups of stock.

3 cups of cold water
1 handful of dried shitake mushrooms
1 handful of kombu (seaweed)

1. Boil cold water in a saucepan.

2. Turn down to medium heat and add shitake mushrooms.
3. Cut a few slits in the kombu and add to the saucepan.

4. Simmer for 20-30 minutes until the stock is a ‘tea’ colour.
5. Pour the stock through a sieve into an air-tight container or sterilised jar.
Keep the seaweed and mushrooms to add to your favourite dish.

Your dashi will keep in the fridge for a few weeks.

SOURCE: Vegematarian original, learnt from many visits to Japan

8 Comments Add yours

  1. Johanna GGG says:

    never made my own but I really mostly use dashi for miso soup and always put in dried shitake mushrooms so maybe I just need to add kombu to the soup rather than dash???? Though I think the dashi is salty too – did you add salt?

    1. vegematarian says:

      Yeah it seems to do the job. Didn’t need to add any salt… which is good because I always feel like I’m drinking an ocean when I drink miso. Good to know the old heart is getting a break! 🙂

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