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3
quartsEasy
40 min
By Rich Landau and Kate Jacoby
Published 2013
Dashi is the foundation of Japanese cuisine. We developed this version using seaweed (it must be kombu—no substitute will do) and dried shiitake mushrooms (instead of the traditional bonito, or powdered tuna). Kombu is available at Asian markets and natural food stores. Our shiitake dashi is my favorite stock of all—I often enjoy a cup of it on its own when it’s finished. Stir in 2 tablespoons of miso paste (any type will do) for miso soup, or add greens and tofu