- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Can be made ahead of time.
This is a richer and somewhat less austere stock than Dashi. It may also be used for cooking vegetables and for making Japanese soups.
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.
Nutritional information is based on 8 servings.
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