Shiitake Konbu dashi しいたけ昆布だし
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 18 minutes
- Yield: 4 cups 1x
- Category: multipurpose
- Cuisine: Japanese
Ingredients
Scale
- 10 g square dried konbu (4x5 inches)
- 5 grams dried shiitake mushrooms (3–6 pieces)
- 4 cups of water
Instructions
Mizudashi (水だし cold water method)
- Add the konbu, dried shiitake and water to an airtight container and allow to sit in the refrigerator overnight.
- When the time has passed, strain and use immediately or store in the fridge and use or freeze within 2-3 days.
- Save the konbu and shiitake to reuse for something like tsukudani or add it to your miso soup.
Nidashi (煮だし simmered method)
- Using a medium saucepan, add the konbu, shiitake and water. Let it rest and rehydrate at least 30 minutes.
- After time is up, heat on medium heat and bring the stock to just before a boil. You’ll notice tiny bubbles forming near or around the konbu. This indicates that you’ll soon need to turn the heat down and maintain that state (avoiding a boil). Keep at this level for at least 10 minutes before removing konbu from the pot.
- Continue cooking shiitake mushrooms for another 20-30 minutes at a gentle simmer.
- Strain and use immediately or store in the fridge and use or freeze within 2-3 days.
- Save the konbu and shiitake as above.
Notes
Tips–
- 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