Shiitake Dashi From Dried Mushrooms You Can Buy Online!
Shiitake dashi is one of the easiest ways to make dashi out of all dashi recipes. Not because it has much easier cooking steps, but because you can get dried shiitake mushrooms almost anywhere online now.
And that’s all you need, shiitake dashi is shiitake mushrooms and water.
Here’s how to make it:
In this post we'll cover:
Shiitake Dashi Recipe
- Mason jar or another container for the dashi
- 4 dried shiitake mushrooms
- 2 cups water
- You’ll need two cups of water and four dried shiitake mushrooms.
- Now soak the mushroom in water for 30 minutes in a jar or a bowl. I use a mason jar for this. You can soak them for 12 hours in the fridge for more flavorful results. I definitely recommend doing that.
- After the dashi has had time to soak, open the jar and pinch the mushrooms to get all of their flavors out then remove them from the water and throw them away or use them in another recipe like a delicious miso soup.
- Now strain your stock by pouring the liquid through a fine strainer and remove any pieces of debris you see floating in it with a spoon now keep this stock in the fridge for no more than three days.
Best shiitake mushrooms to use
Dried shiitake mushrooms taste so good once they’re rehydrated in the hot broth. It’s a good way to add substance and flavor to the soup.
Shitake dashi is made from dried shitake mushrooms. It is famous in Japan, and many vegetarians or vegans prefer it because it adds a strong salty flavor to the dashi.
This dashi doesn’t need boiling and all you have to do is to soak the dried shiitake mushrooms in lukewarm water.
It is not recommended that you use water that’s been heated to almost or at its boiling point. This may prevent the shitake mushroom from releasing the much-needed savory umami flavor.
Unlike the kombu dashi though, the shitake dashi has a dark brown color to the broth.
Some people mix shitake dashi and kombu dashi to get the best of both flavors.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.