Mushroom Dashi
Dashi is a type of stock or broth that is commonly used in Japanese cuisine. This is a very versatile vegan recipe that can be used as a base for various preparations, including risotto and sauces. Dashi is also a fundamental ingredient in many Japanese dishes, including miso soup, udon and soba noodle soups, and ponzu and teriyaki sauces.
Add <quantity>½</quantity> a lime, pulp side down, to a small saucepan over medium heat
Slice <quantity>200<unit>g</unit></quantity> of shimeji mushrooms and add to the saucepan
Roughly slice <quantity>5</quantity> scallion stalks. Add to the saucepan and stir until the mushrooms are golden brown
Add <quantity>1.5<unit>L</unit></quantity> of water and bring it to a boil
Remove the lime and cook over low heat for 1h to extract the flavors
Strain the liquid through a fine mesh sieve. The mushroom dashi is ready
Use it to bring flavor to your preparations!
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