Shiitake Dashi Recipe

I absolutely love this recipe because it effortlessly transforms simple, plant-based ingredients into a rich, umami-packed broth that feels both indulgent and nourishing. Plus, with its minimal effort and all-natural flavors, it’s the perfect way to reconnect with my culinary roots and embrace slow, mindful cooking.

I adore preparing shiitake dashi due to their simple but rich umami profiles. My go-to recipe calls for just 4 cups of cold water, 6 dried shiitake mushrooms, and a piece of kombu.

I sometimes use a 1/2 teaspoon of soy sauce for an extra layer of deliciousness.

Ingredients

Dried Shiitake Mushrooms:
Umami-rich foods add depth to a dish.

They’re an excellent source of fibers and B vitamins.

Kombu:
Minerals, essential for iodine, are introduced through the seaweed element.

It enhances the marine sweetness.

Water:
Base that does not alter flavors in extracts.

Adds moisture without adding calories.

Soy Sauce or Tamari:
Umami booster that isn’t required but is optional.

Is a source of sodium and adds electrolyte-level restorative power and also a great umami flavor component.

Ingredient Quantities

• 4 cups cold water
• 6 dried shiitake mushrooms
• 1 (4-inch) piece kombu
• Optional: 1/2 teaspoon soy sauce or tamari for extra umami

Instructions

1. Start with a gentle rinse of the kombu in cold water, being sure to remove any surface impurities. Don’t be too forceful with your rinsing, as you don’t want to lose any of the flavor in the kombu.

2. In a medium saucepan, mix together 4 cups of cold water with the rinsed kombu, ensuring it is fully underwater.

3. Place the dried shiitake mushrooms in the saucepan with the kombu and cold water.

4. Let the kombu and mushrooms steep in the soaking water for at least half an hour, and up to an hour, or overnight in the fridge, for a more concentrated flavor.

5. Once the soaking is done, place the saucepan on the stove and set it to medium heat.

6. Bring the mixture up to near boiling very slowly, watching closely to make sure that it never quite boils. If it does, you can be sure that some undesirable bitterness from the kombu has made its way into your dashi.

7. Just before the water is about to boil, take the kombu out of the saucepan with tongs.

8. Keep the shiitake mushrooms in the pan for 5-10 more minutes. By the end of this time, the mushrooms will be completely rehydrated, and the broth will be packed with flavor.

9. Take the saucepan from the heat and pour the dashi through a fine-mesh sieve or cheesecloth into another container, ensuring the mushrooms and any other debris are filtered out.

10. Optional: For enhanced umami flavor, stir in 1/2 teaspoon soy sauce or tamari. Serve warm, or store in the refrigerator for future use.

Equipment Needed

1. Cold water tap or source
2. Medium saucepan
3. Tongs
4. Fine-mesh sieve or cheesecloth
5. Container for strained liquid

FAQ

• Can I use fresh shiitake mushrooms instead of dried?Dried shiitake mushrooms are a must for this recipe. They are the concentrated umami hit this dish needs. Fresh mushrooms can’t fill that role because they’re not dried.
• How long should I soak the kombu and shiitake mushrooms?Let them sit in water for at least 30 minutes, but preferably for 10-12 hours or overnight.
• Is it necessary to add soy sauce or tamari?It’s optional. Enhancing the umami flavor comes from adding soy sauce or tamari, but they’re not mandatory for a traditional dashi.
• Can this dashi be used as a base for soup?Indeed, shiitake dashi is a potent foundation and appropriate for miso soup, noodle dishes, or any recipe where a broth with weight is desired.
• How should I store leftover dashi?Keep it in an airtight container in the refrigerator for as long as 3-5 days, or freeze it if you want to store it for a longer period.
• Can I reuse the shiitake mushrooms and kombu?Certainly! You can slice the mushrooms and include them in various dishes. The kombu is good for a second, lighter dashi, or for use in other recipes.

Substitutions and Variations

If you can’t find dried shiitake mushrooms, use an equal amount of dried porcini mushrooms in their place. They will lend the same umami flavor to your dish.
Should kombu not be available, substitute it with either wakame seaweed or nori sheets. The flavor might be a tiny bit different, but it’s so close that any difference is negligible.
If you don’t want soy sauce or tamari, try using just a little bit of miso paste in their place. It too will add a nice depth of flavor that you won’t get with just plain water.

Pro Tips

1. Use Quality Kombu Choose high-quality kombu for the best flavor. Look for kombu with a white powdery surface—this natural substance enhances the umami taste. Avoid overly processed or broken pieces.

2. Adjust Soaking Time For a deeper and more complex flavor profile, soak the kombu and shiitake mushrooms in the fridge overnight. This extended soaking helps to extract more umami-rich compounds from both ingredients.

3. Mushroom Prep Before adding the dried shiitake mushrooms, consider slicing them to increase the surface area exposed to the soaking water. This can result in a richer broth and faster rehydration.

4. Temperature Control Be vigilant with your heat settings when bringing the mixture up to near boiling. Use a cooking thermometer if you have one to ensure the temperature doesn’t exceed 185°F (85°C), which helps prevent any bitterness.

5. Leftover Boost After using the kombu and mushrooms, consider saving them for secondary uses, such as adding to a vegetable stew or reusing in a secondary dashi for added depth to other dishes.