Shiitake Dashi with a Twist

Ingredients

• 10 dried shiitake mushrooms 10 dried shiitake mushrooms
• 1 piece of kombu seaweed (10g / 0.35oz) 1 piece of kombu seaweed (10g / 0.35oz)
• 1 handful of bonito flakes (10g / 0.35oz) 1 handful of bonito flakes (10g / 0.35oz)
• 2 dried anchovies 2 dried anchovies
• 4 cups (950ml) water 4 cups (950ml) water

Nutrition

• Calories (kcal / KJ): 20 kcal / 84 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 4g, 0g
• Protein: 1g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the dried shiitake mushrooms to remove any dirt or debris.
2. 2.
   In a large pot, combine the shiitake mushrooms, kombu seaweed, bonito flakes, dried anchovies, and water.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes.
4. 4.
   After simmering, strain the broth through a fine-mesh sieve or cheesecloth to remove any solids.
5. 5.
   The Shiitake Dashi is now ready to be used in various Japanese dishes.

Treat your ingredients with care...

• Shiitake mushrooms — Soak the dried mushrooms in warm water for 20 minutes before using to rehydrate them and enhance their flavor.

Tips & Tricks

• For a vegetarian version, omit the dried anchovies and increase the amount of kombu seaweed for a deeper flavor.
• Adjust the amount of bonito flakes according to your preference for a stronger or milder taste.
• Use the strained shiitake mushrooms in other dishes to avoid waste.
• Store the Shiitake Dashi in the refrigerator for up to 3 days or freeze it for longer storage.
• Experiment with different combinations of dried mushrooms to create unique flavor profiles.

Serving advice

Serve the Shiitake Dashi as a standalone clear soup, or use it as a base for various Japanese dishes such as miso soup, udon noodle soup, or hot pot.

Presentation advice

Present the Shiitake Dashi in a traditional Japanese soup bowl or a small teacup, garnished with a sprinkle of finely chopped green onions or a single shiitake mushroom.