Vegetable Dashi

Name: Vegetable Dashi
Cuisine: Japanese
Ingredients: 2 litres (3½ pints/8 cups) cold water; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 400 g (14 oz) vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon (white radish), Chinese cabbage, pumpkin or turnip; 2 slices of root ginger (optional); 20 g (¾ oz) konbu

Preparation info

Makes about
1 litre

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

In addition to konbu and dried shiitake mushrooms, other vegetables and their peelings can be used on their own to create a vegetarian dashi or added to konbu or shiitake dashi in different combinations, to create more complex flavours. You can also oven roast the peelings before using for smoky flavours.

Ingredients

2 litres (3½ pints/8 cups) cold water
400

Asia
Japan
Sauce
Stock
Soup
Gluten-free
Vegan

Method

Place all the ingredients in a pan. Bring to the boil over a medium heat, then simmer until reduced by half.
Strain through a fine sieve (strainer) and use as required.
The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.