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 ½ a lime, pulp side down, to a small saucepan over medium heat
Slice 200 g of shimeji mushrooms and add to the saucepan
Roughly slice 5 scallion stalks. Add to the saucepan and stir until the mushrooms are golden brown
Add 1.5 L 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!
Yield 1 l
Shimeji Mushroom200 g