Edamame and Shio-kombu Onigiri (Japanese Rice Balls)
Nico
Zen In Onigiri
Overnight Vegan Dashi Stock (Super-easy)
Nico
In Japanese dishes, dashi (出汁, soup stock) plays an essential role as a foundation of umami.
…but because dashi often contains fish, my vegan friends say they can’t find their option.
Plus, it sounds fiddly to make stock for everyday meals.
You know what? it doesn’t have to be! Today’s dashi is vegan-friendly, using just 2 ingredients. Let’s get started!
Overnight Vegan Dashi Stock
Ingredients
- 1 piece kombu (kelp) approx. 10×5 cm, cut into smaller strips if necessary
- 2 dried shiitake mushrooms
- 500 ml water
Instructions
- Rinse the shiitake to remove any debris.
- Put everything in a large jar or container.
- Soak overnight in a fridge.
Tried this recipe?Let us know how it was!
This basic dashi elevates the richness of various soup and simmered stew. In the coming posts, I’ll share more recipes with this basic dashi !
Author
A 24-year-old female worker born and raised in Japan.
[Backgrounds]
・Raised by a foodie family in Nagano (a rural region known for top longevity around Japan)
・1-year exchange experience in the Netherlands as a high school student
・Starting up a plant-based cooking club at college
・ Working experience in a Japanese fermented food company
[Backgrounds]
・Raised by a foodie family in Nagano (a rural region known for top longevity around Japan)
・1-year exchange experience in the Netherlands as a high school student
・Starting up a plant-based cooking club at college
・ Working experience in a Japanese fermented food company