| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Lowfat, Soups |
4 |
servings |
INGREDIENTS
| 1 |
|
6-inch strip kombu; seaweed |
| 3 |
|
Dried shiitake mushrooms |
| 6 1/2 |
c |
Water |
INSTRUCTIONS
Traditional Dashi is made with hana-katsuo (fish-flakes). This variation
substitutes shiitake mushrooms. The flavor seems more pleasing to Western
palates.
1. Soak the kombu and shiitakes in teh water for at least 30 minutes, or
preferably, for several hours or overnight.
2. Remove the shiitakes, cut off and discard the stems, and thinly slice
the caps. Return the caps to the water and heat, uncovered, over medium
heat. Attend the pot and remove the kombu just before the water boils.
Reduce the heat and simmer for 5 minutes. Remove the mushrooms from the
broth. Reserve the kombu and shiitake for another use. Makes 6 cups,
strained. Stock may be stored, tightly covered, in the refrigerator for up
to 3 days.
Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 09,
1999, converted by MM_Buster v2.0l.
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