Dish

Shiitake dashi

Shiitake soup stock

Shiitake dashi is made by simmering dried shiitake mushrooms in water for several hours. The resulting broth is rich in umami flavor and is used as a base for many Japanese dishes. It is a healthier alternative to other soup stocks as it is low in calories and high in fiber. Shiitake dashi is also a good source of vitamins and minerals.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Shiitake dashi has been used in Japanese cuisine for centuries. It is believed to have originated in the Edo period (1603-1868) when dried mushrooms became a popular ingredient due to their long shelf life. Shiitake dashi was a way to make use of these dried mushrooms and create a flavorful soup stock.

Dietary considerations

Gluten-free, low-calorie, high-fiber, high-vitamin

Variations

There are many variations of shiitake dashi, including using different types of dried mushrooms or adding kombu (dried kelp) for extra flavor. Some recipes also call for adding vegetables like carrots or onions to the broth.