- lightly wiping dry konbu with a cloth is optional and in my experience it doesn’t affect the flavor, so I don’t do it. Note that the white powder you see on the konbu is the good stuff (umami). You may lose some of it if you wipe too aggressively.
- Try not to break or cut slits into your konbu as it can hasten release of bitter flavors and slime.
- For the mizudashi method, reuse the konbu a second time and add katsuobushi to make regular dashi. There’s a lot of flavor left in it as the mizudashi method is passive. The same goes for the shiitake, which can be reused in soups or stews.
- Avoid using high heat or cooking for longer than indicated. Overcooking/heating can cause bitter flavors and slime to be released into the broth.
5 tips for dashi(shiitake/konbu)
1.Use the easy method -mizudashi
2.Weigh the ingredients for consistent strength/flavor
3.Freeze extra in glass, use within 2-3 weeks
4.Save ingredients to reuse – dashigara shiitake/konbu (shiitake and konbu that has been used to make dashi still has flavor, umami, and nutrition!)
5.Replace vegetable stock for a lighter base that will highlight the natural flavor of vegetables in your soups, stews and provide more umami