|Posted on September 28, 2009 at 12:32 PM|
DRIED SHITAKE MUSHROOMS AND KOMBU DASHI
Makes 8 cups
This will keep five days in the refrigerator, so you can make it the night before. This Dashi can be used to miso soup, nabe, chawanmushi, and to season a variety of dishes.
Dashi stays fresh for 3-4 days in the fridge.
2 pieces dashi kombu (6 inches long)
8 cups water
8 dried shitake mushrooms (Donko)
In a large bowl, combine the dried shitake mushrooms and water. Let it stand in the refrigerator overnight. Add the kombu seaweed to the mushroom liquid thirty minutes, or until ithe Kombu hydrates. Remove the mushrooms and the kombu. Discard or use for other puposes.
Optional method: For a stronger flavor, put the soaking ingredients into a saucepan. Cook the ingredients over medium heat. Just before the water boils, remove the kombu. Let the mushrooms cook for another 3 minutes over simmering heat. Strain liquid.
Note: The hydrated kombu and mushrooms can be sliced and eaten with soysauce or
made into a pickle (Tsukudani).