Dashi is a standard stock found in Japanese cuisine. The use of dashi is prevalent in soups and other dishes seeking to accomplish the savory flavour of umami. Traditionally, dashi is made by bringing a pot of water filled with an edible kelp (kombu) and shavings of various types of preserved and fermented fish (bonito) to near-boiling, and then straining the concoction.
For individuals looking for a vegan substitute, the use of dried mushrooms is a great alternative.
- 6 dried shiitake mushrooms
- 4 cups of warm water
- Check under the gills of the mushrooms to see if there are signs of dirt. Use a brush or paper towel to gently remove the dirt.
- Soak the mushrooms in warm water for about 15 minutes. If you have time, leave mushrooms soaking overnight.
- After the mushrooms are tender, squeeze to drain and remove the stems with a knife. The mushrooms can be used for future dishes in place of fresh mushrooms.
- Pour the liquid into a fine sieve to remove and use as a vegan dashi stock.