|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 5g||18%|
|Total Sugars 8g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dashi is a classic macrobiotic broth in Japanese cuisine that is used for soups, sauces, noodles, vegetables, and more. This shiitake dashi is an adaptation of the Angelica’s Kitchen recipe. It’s an excellent soup stock and can be used as a base for a noodle dish or for steaming and poaching fish. Dashi is a delight to the taste buds as this family of stocks brings on the fifth taste, umami, to the table. This stock is vegetarian and vegan, too.
Taking less than an hour to make, this kombu shiitake dashi recipe consists of water, kombu seaweed, dried shiitake mushrooms, mirin, shoyu, and ginger. Use dried shiitake mushrooms to make this dashi rather than fresh ones, to ensure you get that deep, savory, umami flavor. Enjoy it in such dishes as miso soup, ramen, or rice dishes.
1 strip kombu seaweed (kelp)
2 quarts cold water
1 1/2 cups dried shiitake mushrooms
1/2 cup mirin
1/4 cup shoyu, or tamari
1/4 cup ginger, finely grated
Gather the ingredients.
Wipe kombu with a clean, damp cloth.
Heat water and kombu in a medium saucepan and bring to a high simmer. Do not boil.
Remove kombu from liquid and discard the kombu.
Add mushrooms, reduce heat to low, and simmer gently, uncovered, for 30 minutes.
Stir in mirin, shoyu or tamari, and ginger.
Strain broth, reserving mushrooms for another use (for example, sliced in a bowl of noodles or added to a vegetable soup.)
You can find kombu, mirin, and other ingredients for Asian cuisine in the international aisle in most grocery stores, in Asian specialty grocery stores, or online.
Use dried shiitake mushrooms to get the highest level of umami taste.
How to Store and Freeze
This mushroom dashi can be stored in an airtight container in the refrigerator for two to three days.
It can also be frozen, so you can always have some on hand. Simply freeze in a freezer-safe container or bag for up to a month. You can put the stock in an ice cube tray until frozen and then transfer it to a container or bag, too.
What is umami?
Umami is the fifth part of the taste groups, which also include sweet, sour, salty, and bitter. Meaning "pleasant savory taste" in Japanese, umami is found in foods that have glutamate in them.
What is the difference between shoyu and tamari?
Shoyu is quite simply Japanese-style soy sauce, while tamari is a thicker Japanese sauce that is made from fermented soybeans.
MSG Monosodium Glutamate. Fooddata central, United States Department of Agriculture