Shiitake mushroom and Kombu Dashi

Ingredients

• 3 or 4 dried Shiitake mushrooms
• Piece dried Kombu 10 cm x 10 cm

  
• 500ml Water

Instructions

1. 1

   Fastest method: Cold steep

   Wipe the kombu gently with a damp cloth to remove any impurities (do not rinse) and do not rub off the white powder as it adds to the umami.

   In a medium glass container or a pot, combine the kombu, dried shiitake mushrooms, and water. Let soak for at least 30 minutes and then strain through a fine sieve. Dashi is then ready for use or next step if you want a stronger tasting dashi.

2. 2

   Slightly longer method:  

   After soaking for 30 minutes place the soaking liquid, shiitake mushrooms and the kombu in a pot over medium heat

   The ideal temperature for extracting the umami flavour from the kombu is said to be between 60 °C to 80 ° C (140 °F to 176° F)

   If you don't have a kitchen thermometer then bring the water to a gentle simmer only for around 8 to 10 minutes making sure not to let it boil.

   After gently simmering for 8 to 10 minutes remove the pot from the heat and remove the kombu and the shiitake mushrooms from the liquid in the pot.

   Strain the liquid from the pot through a fine sieve and your dashi is now ready to be used.

3. 3

   Overnight methods:

   Extended Cold steep: place the shiitake mushrooms, kombu and cold water into a glass container with lid and store in the fridge overnight to steep the umami flavour from the mushrooms and kombu.

   Simmer and steep: after the gentle simmering step put all of the contents of the pot into a clean glass container with lid, let cool on the benchtop. Once cooled put in the fridge overnight to extract the maximum umami flavour.

   
   

   With either method after soaking overnight simply remove the shiitake mushrooms and kombu from the liquid and then strain the liquid through a fine sieve and your dashi is ready to use.

   Use the dashi immediately in your agedashi tofu or kake udon or other recipe requiring a vegan dashi.