on September 26, 2009 at 12:24 PM
The Maitake mushrooms dried very nicely in the sun. It took two days to shrivel up. I made this vegan dashi, using the dried shitake mushrooms, dried Kombu seaweed, water and a little sake. It is very fragrant and takes less than 15 minutes to prepare it. You can use this dashi in the place of fish based dashi.
Makes 31/2 cups of vegan broth
1 dried Kombu, about 2-inches long
4 cups water
1 tsp sake
Combine all the ingredients in a saucepan over medium heat until the water begins to boil. Turn to a simmer and let the mushrooms and kombu cook for 10 minutes. Strain and discard the mushrooms and kombu or sliced them up and put them in your soup or eat them as a snack.