Directions

To Prep

1. In a pot, soak kombu and mushrooms (optional) in water for overnight, or 3-5 hours (if not in a hurry). The cold water will slowly draw out the flavours from the kelp.
2. To quicken the process, add water, kombu and shiitake mushrooms (if using) to the pot and soak for 30 mins, then turn on medium-low heat.
3. Just before it boils, turn off the heat and remove the kombu and shiitake mushrooms. Strain the dashi, and it’s now ready to use as broth or stock.
4. Do not throw away the kombu and shiitake mushrooms. They can be used in other recipes and eaten all together.