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Japanese Stock

Updated February 23, 2016
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This is a richer and somewhat less austere stock than Dashi. It may also be used for cooking vegetables and for making Japanese soups.

From: Japan

Makes2 2/3 cups

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationvegetarian

Taste and Texturesavory

Type of Dishstock

Ingredients

  • 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

Instructions

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.

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