• ベジタリアン と ビーガン だし •
Used in a myriad of traditional dishes, dashi stock is a fundamental and important element of Japanese cuisine. With my recipe for Basic Vegan Dashi Stock, you can achieve that flavor and aroma that’s so characteristic of Japanese food without using any fish.
Most often made with kombu (kelp) and katsuo bushi (dried fish flakes), dashi forms the basis of many soups, stews, noodle dishes, and donburi rice bowls. Some cooks utilize shiitake mushrooms and anchovies and others forego additional ingredients and create a stock with the kelp only. My recipe features kombu for the signature aroma, shiitake mushrooms for depth of flavor, and a secret, non-traditional ingredient to mimic the smokey quality of the katsuo bushi fish flakes.
Smoked sweet paprika is what provides this dashi with an uncanny resemblance in flavor to traditional non-vegan, non-vegetarian dashi stock. I’ve played around with this recipe a lot and I think I’ve finally recreated the subtle nuance I used to enjoy in non-vegan Japanese food. I’ve left it as simple as possible so that you can use it in a multitude of dishes. Indeed, I left out soy sauce. So, as is, it’s a delicate and simple stock, rich in umami deliciousness. Season it with soy sauce, mirin, or miso and use it as a base for your soups, noodle dishes (ramen, udon, soba), and rice dishes.
- 5 cups hot water
- 8-10g dried kombu kelp (about a 4x6inch piece--roughly the size of a photograph)
- 10-12g dried shiitake mushooms (about 5-7 small mushrooms)
- ¾ teaspoon smoked sweet paprika
- Put a kettle of water on the stove and bring it to the boil. Remove from heat and let it sit for 5 minutes.
- Lightly brush off the kelp with a paper towel and put it into a pot with the mushrooms. Pour 5 cups of the hot water over the kelp and mushrooms. Cover the pot and let sit for 30 minutes.
- After 30 minutes, add the smoked paprika and stir to incorporate. Cover and let sit for another 5 minutes.
- Now, place a few layers of fine cheese cloth over a sieve and bowl to strain it. You want to make sure this is a clear stock. Don't stir it right before straining because it's easier if all the sediment has sunk to the bottom of the pot. First remove the kelp and mushrooms, then slowly strain the broth through the cheesecloth until you get near the end. When you see a few tablespoons of stock left in the pot, stop. Discard the rest of this stock, as it is full of the paprika particles and grit from the mushrooms and seaweed.
- Your strained stock is now ready to use in your favorite Japanese recipes. If you give it a taste you will notice that it's not salty at all. Put a splash of soy sauce with it in a tasting spoon and you will get a better idea of how its flavor will bring your dishes together.
- Store in a jar in the refrigerator for a week or even freeze it into ice cube trays for longer storage.
-The leftover, soaked kombu or mushrooms don't have to be thrown away. Chop them up and use them in soups.
-If you don't have cheesecloth or muslin to strain the stock, you can use a coffee filter.