Hoshi Shiitake Dashi Food

DASHI

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

SHIITAKE DASHI

Shiitake Dashi image

Vegetarian dashi. It is a nice broth in its own right but is also a base for countless soups. So simple, so good.

Provided by rsarahl

Categories Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 1/2 cups water
4 slices kombu seaweed, 4 inches long
5 dried shiitake mushrooms
1 tablespoon light soy sauce (optional)
1 pinch sea salt (optional)
1 green onion, sliced (optional)

Steps:

Place kombu in pot of water and slowly bring to a simmer over medium high heat, but do not boil; about 10 minutes on the stove.
Remove the kombu just before the pot boils and add the dried mushrooms.
Boil for 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.
Remove the mushrooms and store the dashi for use in another recipe, or prepare it as a simple soup by adding the soy sauce, salt to taste and sliced green onion.

HOSHI-SHIITAKE DASHI

Hoshi-Shiitake Dashi image

This is a Japanese soup stock. This is one of the many ways to make Dashi soup. The mushrooms can be used for different recipes after used in this recipe. This soup stock is good for recipes like Nikujaga (Japanese meat and potatoes).

Provided by Hinata

Categories Broth and Stocks

Time 30m

Yield 4

Number Of Ingredients 2

Ingredients

4 cups water
4 dried shiitake mushrooms

Steps:

Combine the water and mushrooms in a saucepan; let stand 10 minutes. Bring to a boil; remove from heat and let stand another 20 minutes. Strain through a mesh strainer before using.

Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.7 g, Fiber 0.4 g, Protein 0.3 g, Sodium 7.6 mg, Sugar 0.1 g

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