Shojin Dashi

Preparation info

  • Makes

    450 ml

    • Difficulty


Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

  • About


  • 40 g ( oz) dried shiitake mushrooms
  • 4 cm ( in) kombu stick


    Place the mushrooms in a container with 300 ml (10½ fl oz) of water, cover and leave to soak for 12 hours at room temperature. Repeat the process with the kombu and an additional 300 ml (10½ fl oz) of water.

    Pour the kombu water with the kombu into a saucepan and heat to 60°C (140°F). Maintain the temperature for 1 hour. Pour the shiitake mushrooms and water into the pan and then strain the stock through a fine sieve lined with an oil filter into a container and refrigerate until required.

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