Kombu and shiitake vegetable dashi
A fish-free dashi made cold: kombu and shiitake slowly release their flavour overnight in the fridge.
- Type
- Basic · Soups & broths
- Prep
- 5 min
- Cooking
- 10 min
- Resting
- 8 hours in the fridge
- Serves
- about 1 litre
Ingredients
- 1.1 litres water
- 10 g UMAMI Kombu
- 4–5 dried UMAMI Organic shiitake mushrooms (about 10 g)
Method
- 01
Wipe the kombu with a damp cloth and quickly rinse the shiitake.
- 02
Put them in a jug with the cold water and leave in the fridge for 8 hours or overnight.
- 03
Pour everything into a pan and heat gently; remove the kombu before it boils.
- 04
Turn off the heat, remove the shiitake and strain the stock.
