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