Potato Water Dashi with Smoked Shrimp Heads

Preparation info

  • Difficulty


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By Ole Mouritsen

Published 2014

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  • ½ kg (about 1 lb) mature potatoes, unpeeled
  • 1 L ( c) soft water, spring water if available
  • 4 g (¾ tsp) salt
  • powder made from smoked shrimp heads


  1. Scrub the potatoes thoroughly, add the water and salt, and boil them over low heat until they are tender.
  2. Pass through a sieve to remove the solid pieces, and reserve the basic stock. Add the powder made from the smoked shrimp heads to taste.

The Full-Bodied Version

Cooking 100 g ( oz) of dried porcini mushrooms or edible field mushrooms along with the potatoes makes the stock even better. To add more umami, combine equal parts of potato water and tomato juice made by squeezing the insides of ripe tomatoes.