DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
YIELD
5 servingsPREP
5 minCOOK
15 minREADY
20 minIngredients
Directions
Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water.
Slowly bring to a simmer over low heat and cook for 5 minutes.
Remove the kombu and discard it.
Add 1 cup cold water and the sprouts to the broth. Return to simmer for 5 minutes. Increase heat to high. Once the stock boils, remove from the heat. Strain the stock through a cheesecloth-lined sieve, discarding the sprouts. Stock may be stored in refrigerator for up to 3 days or frozen for up to 6 months. Makes 5 cups.
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