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. |
