Mushroom Dashi

To make flavorful and intense dashi, start by using our Mushroom Stock recipe and simply soak dried shiitake mushrooms in water.

This mushroom-seaweed Japanese stock is used in many dishes. You can find dried shiitakes, kombu, and bonito flakes in Asian and other markets. This is a flavorful option for vegetarians and vegans looking to make Japanese stock.

2 quarts Mushroom Stock

2 ounces dried shiitake mushroom caps

1 (20-inch square) piece kombu

1⁄2 cup bonito flakes

1 tablespoon evaporated cane sugar

¼ cup low-sodium soy sauce

1. Add the Mushroom Stock, shiitakes, and kombu in a large pot and bring to a boil.
2. Cook over medium heat for 20 minutes, skimming off foam as necessary.
3. Remove the kombu. Reduce the heat to a simmer and cook for 45 minutes.
4. Remove from the heat and whisk in the bonito flakes and sugar.
5. Let the stock cool for 20 minutes.
6. Strain through a fine-mesh strainer and discard the solids.
7. Stir in the soy sauce.

Transfer to lidded containers and refrigerate for up to three days, or freeze for up to 1 month.