- 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.
- 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.
- 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.
- Do not throw away the kombu and shiitake mushrooms. They can be used in other recipes and eaten all together.