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slow cooking Japanese
Japanese Stock Recipe-2791

Photo by: Joseph De Leo
Comments: 0


This is a richer and somewhat less austere stock than Dashi. It may also be used for cooking vegetables and for making Japanese soups.

Yield: Makes 2 2/3 cups


  • 8 medium-sized dried shiitake (or Chinese black) mushrooms
  • 6 scallions, each cut into 3 sections
  • 2 carrots, trimmed, peeled, and each cut into 3 sections
  • ½ teaspoon salt
  • 1 4-inch square of kombu
  • 2 teaspoons Japanese soy sauce
  • ¼ teaspoon sugar
  • 1 teaspoon mirin
  • ½ teaspoon sesame oil


Rinse off the mushrooms quickly.

In a small pot, combine the mushrooms, scallions, carrots, 3 cups water, and ¼ teaspoon of the salt.

Cover and simmer gently on a low flame for 30 minutes. Wipe the kombu lightly with a damp cloth and put into the pot. Simmer for 1 minute.

Turn off the heat and strain the stock immediately through three layers of cheesecloth.

Add the remaining ¼ teaspoon salt, soy sauce, sugar, mirin, and sesame oil to the stock. Stir to mix.


From: Japan

© 1981 Madhur Jaffrey

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

8kcal (0%)
200mg (8%)
0g (0%)
0g (0%)
0mg (0%)
64mcg RAE (2%)
1mg (1%)
6mg (1%)
0mg (1%)

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