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About the Recipe
If you're looking for a way to make a vegan Japanese stock, here it is. One the stock is ready, don't discard the konbu and shiitake - use them in another dish or simply slice them up and eat with a bowl of rice.
Ingredients
10g / 0.35 oz dried kelp / konbu
5g / 0.2 oz dried shiitake mushrooms
1 litre / 2 pints of water
a sealable container or bottle
Preparation
lightly rinse the dried shiitake mushrooms
pour the water into your bottle / container, then add the shiitake mushrooms
wipe the dried kelp / konbu with a damp cloth or a square of kitchen paper, then add to the water
refridgerate for 24 hours in the fridge
next day, remove the kelp / konbu and shiitake mushrooms from the container. your no cook vegan dashi is now ready to use
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