ilyadaysRecipes

Japanese basics

Shiitake–kombu dashi

The vegan dashi: kombu gives a clean, savoury base and dried shiitake add a deep, earthy one. Cold brewing overnight is the easiest and gentlest way — nothing to watch. Don’t throw out the shiitake afterwards: slice them for the napa cabbage & shiitake egg bowl.

1 litre5 min + overnight (or ~45 min hot)
Shiitake–kombu dashi

Mise en place — set out in the order it goes in

  1. Kombu
    Kombuwiped, not washedStep 2
  2. Dried shiitake
    Dried shiitake4–5Step 2
  3. Cold water
    Cold water1 litreStep 2

Prep order — what happens when, and what overlaps

h:mm
0:001:002:003:004:005:006:007:008:009:00
Wipe kombu 2 min
Everything into the jar 2 min
Cold brew in the fridge 8 h
8 h
Strain, squeeze shiitake 5 min
BoardBowl / counterHands-off

Overnight is ~8 h; anywhere from 8 to 24 h works. Quick version instead: 30 min soak + ~15 min gentle heat (steps 5–6).

Step by step

  1. Cold brew (overnight)

  2. Wipe lightly with a damp cloth — don't wash it. The white powder is flavour.
    Wipe lightly with a damp cloth — don't wash it. The white powder is flavour.

    1Wipe the kombu

    1 min

    For this step

    • Kombu10 g
    • Wipe the kombu lightly with a damp cloth to remove grit.
    • Don’t wash it — the white powder on the surface is flavour, not mould.
    Wipe the kombu
    Should look like this
  3. Soak overnight

    2Soak overnight

    8–24 h
    • Into a jar, everything cold:
      • kombu 10 g
      • dried shiitake 4–5 (about 15 g)
      • water 1 l
    • Lid on, into the fridge for 8–24 hours.
  4. Lift out the kombu and shiitake, squeeze the shiitake gently over the jar, then pour through a fine sieve.
    Lift out the kombu and shiitake, squeeze the shiitake gently over the jar, then pour through a fine sieve.

    3Strain

    5 min
    • Lift out the kombu and shiitake.
    • Squeeze the shiitake gently over the jar to keep their liquid, then pour the dashi through a fine sieve.
    Strain
    Should look like this
  5. Cut off the tough stems, then slice the caps.
    Cut off the tough stems, then slice the caps.

    4Keep the shiitake

    • Trim off the tough stems and slice the caps — they’re the main ingredient in the napa cabbage & shiitake egg bowl.
    • The kombu can be brewed once more for a lighter dashi.
    Keep the shiitake
    Should look like this

  6. Quick version (same day)

  7. Quick version: soak 30 minutes

    5Quick version: soak 30 minutes

    30 min
    • Into a saucepan, everything cold:
      • kombu 10 g
      • dried shiitake 4–5 (about 15 g)
      • water 1 l
    • Soak for at least 30 minutes (longer is better).
  8. When tiny bubbles appear at the edge, lift the kombu out — before it boils.
    When tiny bubbles appear at the edge, lift the kombu out — before it boils.

    6Heat gently, kombu out before it boils

    low10–15 min
    • Heat on low. When tiny bubbles appear at the edge (around 60–70 °C, ~10–15 minutes), take the kombu out — boiled kombu turns slimy and bitter.
    • Simmer the shiitake a few more minutes, then strain as in step 3.
    Heat gently, kombu out before it boils
    Should look like this