This is a zesty sea stock that’s commonly used in home kitchens in Japan. It can be substituted in any recipe calling for plain dashi stock, and is highly recommended for those who feel the basic sea stock is too subtle for their tastes.
You’ll find yourself accumulating a fair number of fresh and softened dried mushroom stems after using the caps in recipes such as Plump Rolls, Five-Colored sushi, or Japanese Chicken and Vegetable Sauté. Save these stems, and other vegetable scraps from cooking, in a sealed plastic bag in the refrigerator for up to 1 week. Then make some of this enriched stock and freeze it for future use. Unlike the more delicate dashi, this stock retains its flavor even after being frozen for 1 month.
Place all of the ingredients in a pot and bring to a boil over medium-high heat. Reduce the heat to maintain a steady simmer and continue to cook, uncovered, for 15 minutes. Pour the stock through a cloth- or paper-lined strainer or colander, discarding the solids. If the stock isn’t for immediate use, allow it to cool to room temperature naturally before chilling. It keeps well for 5 days, refrigerated.
© 1985 Elizabeth Andoh. All rights reserved.