{"id":4102,"date":"2015-02-24T23:45:12","date_gmt":"2015-02-25T07:45:12","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=4102"},"modified":"2018-05-05T21:00:46","modified_gmt":"2018-05-06T04:00:46","slug":"shitake-dashi","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/shitake-dashi\/","title":{"rendered":"Shitake Dashi"},"content":{"rendered":"

Some days, it\u2019s all about that dashi. As requested\u2026some vegetarian dishes. I guess it\u2019s not a full vegetarian dish because I\u2019m just concentrating on broth but it\u2019ll have to do for now. Dashi is a simple broth made from water containing kombu (kelp) followed by layering a couple of other flavors on top.<\/p>\n

One of my favorite flavors is mushroom so I\u2019ll share my recipe for Shitake Dashi.<\/p>\n

Ingredients<\/strong>
\nDried Kombu \u2013 a piece that measures about 5×5 inches
\n10 Dried Shitake Mushrooms
\nWater<\/p>\n

Method<\/strong>
\nIn a separate bowl, soak the mushrooms in 4 cups of warm water overnight. The next day, strain the liquid. Do not throw away the liquid!
\nThe next day, add 4 cups of water and the dried kombu to a pot and turn to medium heat. Now wait. I\u2019m not sure how long to wait but remove the kombu once you see the little bubbles at the bottom of the pot. Make sure not to boil the kombu or else your broth will taste like slime.<\/p>\n

Now you\u2019re probably wondering what to do if you don\u2019t have access to any kombu. The importance of kombu in dashi is that is provides that extra level of flavor due to its high amount of glutamate. Instead of kombu, add some soy sauce.<\/p>\n

After removing the kombu, the liquid will start heading to a boil. This is where you want to add the liquid from the mushrooms.<\/p>\n

Now you\u2019re done. Serve with noodles or make it more complex by adding miso to make a ramen type broth. For me, I love it with some freshly made udon.<\/p>\n

\"kombu\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Some days, it\u2019s all about that dashi. As requested\u2026some vegetarian dishes. I guess it\u2019s not a full vegetarian dish because I\u2019m just concentrating on broth but it\u2019ll have to do for now. Dashi is a simple broth made from water containing kombu (kelp) followed by layering a couple of other flavors on top. One of […]<\/p>\n","protected":false},"author":1,"featured_media":4103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,584],"tags":[470,108],"class_list":["post-4102","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-recipes","tag-dashi","tag-recipe"],"yoast_head":"\nShitake Dashi • Edel Alon<\/title>\n<meta name=\"description\" content=\"Hello, we have well thought out reading topics on technology, leadership, project management, food, weddings, and tools to help your daily life. 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