Vegetarian Dashi: Vegetarian Japanese Stock

The vegetarian version of base stock for many Japanese recipes.

INGREDIENTS

• 8 ½ cups water
• 1 15¼-cm piece kombu (dried kelp)
• 1 cup dried shiitake mushrooms

DIRECTIONS

1. Clean kombu by wiping it lightly with a damp cloth.
2. Using a sharp knife, mark an X on the kombu.
3. In a large saucepan, combine the water, kombu and shitake mushrooms. Let soak overnight or for at least one hour.
4. Bring to a boil. Remove and discard kombu.
5. Use dashi immediately or cool and store refrigerated for up to one week.

SERVES: 8 cups
PREP TIME: 1 hour
COOKING TIME: 20 minutes