Mushroom Dashi (the Old #28) Recipe
Make Mushroom Dashi (the Old #28) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushroom Dashi
Method
Mushroom Dashi
Rehydrate kombu and shiitake
Wipe the kombu lightly with a damp cloth (do not rinse vigorously). Place the dried shiitake and kombu into a non-reactive pot and add 8 cups (about 1.9 L) of cold water. Let them soak for at least 30 minutes at room temperature; for deeper flavor, soak 1–4 hours or refrigerate overnight.
Slowly heat to extraction
After soaking, place the pot over medium-low heat. Slowly bring to just under a simmer (tiny bubbles around the edge) over about 10–15 minutes. Do not let the kombu boil — remove the kombu right before the water reaches a simmer to avoid bitterness.
Simmer shiitake
Once the kombu is removed, increase heat slightly to bring the pot to a gentle simmer. Simmer the shiitake for 5–8 minutes to extract their umami. If you are using only mushroom dashi (no bonito), you can simmer up to 15 minutes for a stronger mushroom character, but avoid long rolling boil.
Optional: add bonito flakes
If using a more classic dashi base, remove the pot from heat and add the cup of bonito flakes. Let the flakes steep in the hot liquid for 2–3 minutes until they sink.
Strain
Strain the dashi through a fine-mesh sieve lined with cheesecloth (or a fine sieve) into a clean bowl or pot, pressing gently on the solids to extract liquid but not forcing cloudy bits through. Discard or repurpose the soaked mushrooms and kombu (see notes).
Season
Return the clear dashi to the pot and warm gently. Stir in the 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon salt. Taste and adjust: add up to 1/2 teaspoon more salt or another 1/2 tablespoon soy sauce if you prefer stronger umami/saltiness. Do not boil after adding mirin for best flavor.
Finish and serve
Keep the dashi warm and use immediately in soups, noodle broths, or sauces. If serving as a clear mushroom broth, ladle into bowls and garnish with thinly sliced scallion.
Storage
Let cooled dashi come to room temperature, then refrigerate in a sealed container for up to 3 days or freeze up to 1 month. Reheat gently; if cloudiness appears after freezing, skim and strain before use.