【Dashi】

Updated at: Mon, 16 Oct 2023 04:41:32 GMT

Step 1

Place mushrooms in a mason jar or an airtight container and pour cold water over them and cover the mushrooms. Let them soak in the refrigerator for a few hours or preferably overnight. You've made your Mushroom base, set aside.

Step 2

Make several slits in the dried kelp to release more flavor.

Step 3

Put 4 cups water, the shiitake base, the shiitake mushrooms, and the dried kelp in a large bottle and let it steep on the counter for 2–3 hours in hot weather and 4–5 hours in the cold weather.

Step 4

Add the mixture to a medium saucepan.

Step 5

Turn on the heat to medium low and slowly bring to almost boiling, about 10 minutes.

Step 6

Clean the dashi by skimming the foam and debris from the surface. Just before the dashi starts boiling gently, remove the kombu from the saucepan. Just after, squeeze shiitake mushrooms to drain, and remove them.

Step 7

After removing, add bonito flakes, scallion & dulse, bring it to a boil.

Step 8

Once the dashi is boiling, reduce the heat, simmer for 30 seconds, and turn off the heat.

Step 9

Let the ingredients sink to the bottom for about 10 minutes.

Step 10

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup.

Step 11

If not using as is, store the dashi in a bottle or mason jar and keep it in the refrigerator for 3–5 days or in the freezer for 2 weeks

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