Today I show you how to make Shiitake Dashi Japanese soup stock based on dried mushroom.
If you’ve ever cook Dashi, you know it’s usually based on kelp and bonito flakes.
But sometimes we also use dried Shiitake especially for cooking Nimono, or vegetarians.
It’s very easy to make, but there’s some points.
1. Soak the dried Shiitake in cold water.
＊It’s faster to rehydrate to soak in warm water but please soak it in COLD water to get the best flavor. 5 degree C is the best temparature.
2. Leave it in the fridge for at LEAST 24 hours.
3. Use this liquid as soup stock for cook the vegetable or Chicken etc 🙂
4. If you could get good quality dried Shiitake, it’s very nice to make steak. Don’t drain the water then pan fried it with olive oil and salt.
Dried Shiitake includes much more Umami than fresh one, very tasty!
I usually buy dried Shiitake made in Japan because the quality is very nice!