Shiitake Dashi Food

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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

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.

UDON NOODLE SOUP WITH TOASTED MOCHI (CHIKARA UDON)



Udon Noodle Soup with Toasted Mochi (Chikara Udon) image

This simple Udon Noodle Soup with Toasted Mochi hits the spot any time of the day! The chewy mochi is unbeatable, but you can easily customize the rest of the toppings. To make it a vegan version, use kombu and shiitake dashi for your soup broth.

Provided by Namiko Chen

Categories     Main Course

Time 15m

Number Of Ingredients 15

2⅓ cups water
⅓ cup mentsuyu/tsuyu (concentrated noodle soup base)
1 Tbsp mirin
2 pieces kirimochi or homemade mochi
4 slices kamaboko (fish cake) ((optional; skip for vegan/vegetarian))
1 green onion/scallion
2 oz spinach ((optional; you can use other vegetables))
2 servings udon noodles ((6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles))
yuzu zest ((optional; for the color and aroma))
shichimi togarashi (Japanese seven spice) ((for a spicy kick))
2½ cups dashi (Japanese soup stock; click to learn more)
1½ Tbsp soy sauce
1 Tbsp mirin
1 tsp sugar
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

Steps:

  • Gather all the ingredients. Start bringing a big pot of water to a boil over medium-high heat.

Nutrition Facts : Calories 504 kcal, Carbohydrate 105 g, Protein 14 g, Fat 1 g, Cholesterol 1 mg, Sodium 874 mg, Fiber 6 g, Sugar 31 g, ServingSize 1 serving

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  • Mentsuyu. The first thing that I’m gonna be sharing with you is to use your konbu shiitake dashi for something like mentsuyu. Mentsuyu is a Japanese noodle soup base with which you can use a variety of different noodles to go with the mentsuyu or the seasoning, the broth, whatever you want to call it.
  • Takikomi gohan. The second way that I like to enjoy my konbu and shiitake dashi is with takikomi gohan, which is seasoned rice. Takikomi gohan is seasoned rice, if you’ve never heard of it before.
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  • Clean the shiitake mushrooms. Before proceeding with the recipe, check if there is any dirt or debris trapped under the gills of the mushrooms. If there is, use a mushroom brush to remove it. Do not wash the mushrooms.Most kombu these days is clean and does not need to be washed or wiped down. Plus the savouriness isn't present just in the kombu, but on it as well.
  • Soak the kombu and shiitake mushrooms. Add a piece of kombu and shiitake mushrooms into a mason jar. Fill the jar with cold water and screw the lid on to keep the mushrooms completely submerged. The mushrooms will float to the top. So, if you need just a little bit of dashi (not an entire mason jar), put something heavy on top of the mushrooms, so they stay submerged and fully re-hydrate. Let the kombu and shiitake mushrooms soak for at least a few hours, ideally overnight.
  • Strain the dashi. Pour the soaking liquid into a jar (or a bowl) over a fine mesh strainer. Then squeeze the shiitake mushrooms over the jar.
  • Store. Leftover kombu shiitake dashi keeps well covered in the refrigerator for up to 3 days. For longer term storage, freeze for up to 1 month.


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  • Shiitake Mushrooms and Dried Seaweed. The vegan community can freely substitute dashi with shiitake mushrooms and dried seaweed as they provide an excellent umami flavor.
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