Shiitake Mushroom Dashi

• 1.2 litres (2 pints/5 cups) konbu dashi or water

Reheat the konbu dashi until hot but not boiling. Turn off the heat, then add the shiitake mushrooms, sugar and salt and let the pan and its contents sit for 2–4 hours.

Remove the mushrooms and reserve them. You can transform them through caramelisation, as for Caramelised konbu seaweed. Alternatively, you can chop the mushrooms and add them to the soa