Kombu and Shiitake Mushroom Dashi

Shojin Dashi

This is an easy cold-steep vegan dashi (Japanese stock). All you need to do is just combine the kombu (dry kelp) and dry shiitake mushrooms in a bowl and pour water. After infusing overnight, the rich vegan dashi is ready. 

Yield

About 2 cups (500 ml)

Ingredients

• 1 piece (about 2" x 2" or 5 cm x 5 cm), kombu (dry kelp)
• 2 medium dry shiitake mushrooms, quickly rinsed
• 2 1/2 cups (600 ml) water

Procedure

1. Combine the kombu and dry shiitake in a bowl.
2. Add the water and leave for overnight in refrigerator.
3. Remove the kombu and shiitake. The dashi is ready.

Tips: After the infusion, kombu and shiitake can be kept in the water and heated together for even richer dashi. Shiitake can be sliced (after discarding the stem) and cooked in a soup, etc.

After overnight, the dashi is ready.

Both the shiitake and kombu after infusing are also good to cook with the dashi and taste so good.