Post: Dashi

This is a recipe for the clear Japanese broth called Dashi.

Recipe for DASHI
6 dried shitake mushrooms
1 carrot, thinly sliced
4 spring onions, white parts chopped
2 x 5 inch pieces of kombu or kelp
7 slices/coins of fresh ginger (2 inches)
1/4 cup tamari sauce
1/4 cup mirin or sake
2 tsp sugar, optional
Combine all the ingredients in a pan with 2 1/2 pints of water. Bring to a boil. Cover and reduce the heat to medium-low. Simmer for 20 minutes (you can turn it off now and leave for up to 6 hrs, reheating before continuing
Strain out the solids and discard the shitake, carrot, spring onion and ginger. Slice the kombu and set aside for later use. Return the liquid to the pan
When strained the broth is used as a base for miso soup, noodle soups and other vegetable dishes.

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