Enriched Sea Stock

Koi Dashi

Preparation info
  • Makes

    3 cups

    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

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<