Dashi broth with kombu
Simple and delicious! Dashi broth is a staple of Japanese cuisine.
This Japanese broth is made from kombu, shiitake mushrooms, and water. This soup base intensifies the natural flavors of the ingredients cooked in it.
Servings for 2 people
Ingredients
- 2 pieces kombu (each approx. 5-10 cm, approx. 8-10 g)
- 10 g dried shiitake mushrooms
- 1000 ml water
Preparation
Cut the kombu into strips (tip: use scissors) and soak in water for at least 10 minutes (tip: 24 hours is even better).
Add the dried shiitake mushrooms to the water. Heat to 60 °C (tip: do not boil! Otherwise, it will become bitter). Remove from heat and let steep covered for 30 minutes.
Strain the kombu and shiitake mushrooms; it is best to use the dashi broth fresh.
Alternative: let cool and store in the refrigerator (max. 2-3 days) or freeze in ice cube trays.
