Shio-kombu 塩昆布 (Japanese Savory Kelp Seasoning)
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 Japanese flexitarian, from Nagano, currently working in Tokyo. Passionate about plant-based fermented food, and simple lifestyles.
[Backgrounds]
・8 years of a flexitarian lifestyle with well-being and love for other beings
・Connected to Dutch people and culture
・Starting up a plant-based cooking club at university
・Work experience at a Japanese fermented food company
[Backgrounds]
・8 years of a flexitarian lifestyle with well-being and love for other beings
・Connected to Dutch people and culture
・Starting up a plant-based cooking club at university
・Work experience at a Japanese fermented food company
