Published by Knopf
This is the basic, classical Japanese stock used for cooking vegetables and for making vegetarian soups. It requires kombu, a long, leaflike kelp, filled with vitamins, calcium, and flavor. Dashi may be refrigerated and will keep for 3 to 4 days.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturelight, savory, umami
Type of Dishstock
- 1 piece of kombu, about 4 × 7 inches
- 5 medium-sized dried shiitake mushrooms (or dried Chinese black mushrooms)
- 1 teaspoon Japanese soy sauce
- ½ teaspoon mirin
Wipe the kombu lightly with a damp cloth and put it into a 2- to 3-quart pot. Add 3 cups water and bring to a boil. When the water begins to boil rapidly, remove the kombu with a pair of tongs (save it for Kombu Relish or for making a second stock) and turn off the heat.
Rinse the mushrooms quickly and throw them into the hot liquid. Let them soak for 30 minutes.
Remove the mushrooms (they can be used in soups and other dishes).
Add the soy sauce and mirin.
Strain the stock through three layers of cheesecloth if the mushrooms have left any grit at the bottom of your pot.
1981 Madhur Jaffrey