Kombu and Shiitake Dashi
This recipe guides you through creating a delicate yet deeply savory vegetarian dashi from kombu seaweed and dried shiitake mushrooms. Utilizing a cold-brew method followed by gentle warming, it extracts maximum umami, forming a versatile base essential for countless Japanese soups, noodle dishes, and sauces. It emphasizes careful timing to avoid bitterness and achieve a clear, flavorful broth.
Equipment
- 1 Large Pot or Saucepan At least 1.5-quart capacity
- 1 Fine-Mesh Sieve or Strainer
- 1 Measuring Cup For water
- 1 Airtight Container For storage
Ingredients
Main
- 1 quart cold water
- 10 g 2 x 4-inch piece of kombu
- 20 g dried shiitake mushrooms
Instructions
- Gently wipe any visible dust or debris from the surface of the kombu with a damp cloth; do not wash off the white powdery substance, as this is glutamates (umami).
- Combine the cold water, kombu, and dried shiitake mushrooms in a large pot or saucepan.
- Allow the ingredients to soak in the cold water for at least 4 hours, or preferably overnight, in the refrigerator. This cold infusion maximizes umami extraction.
- After soaking, place the pot over very low heat.
- Slowly heat the water, being careful not to let it come to a boil.
- Just as small bubbles begin to form around the edge of the pot (before a full boil), remove the kombu from the pot. If the kombu boils, it can become slimy and impart a bitter taste.
- Continue to gently heat the dashi with the shiitake mushrooms for another 10-15 minutes, maintaining a low simmer, to extract more flavor from the mushrooms.
- Remove the shiitake mushrooms from the pot.
- Strain the dashi through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
- Your kombu and shiitake dashi is now ready to use or can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.
Notes
The key to excellent dashi is patience and gentle handling. Never wash the white powdery substance off the kombu; this is where much of the umami resides. A quick wipe with a damp cloth is sufficient. Soaking the kombu and shiitake in cold water for several hours or overnight is crucial for extracting their full flavor without bitterness, a technique known as 'mizudashi' or cold-brew dashi. When heating, monitor closely and remove the kombu just before the water boils to prevent a slimy texture and off-flavors. Over-boiling kombu releases excessive mucilage and a bitter taste. The shiitake can be left to gently simmer for a bit longer to deepen the earthy notes. This dashi is a foundational ingredient; adjust its intensity based on your final application. The spent kombu and shiitake can be repurposed for other dishes, like a simmered tsukudani.