Katsuobushi-free Dashi

Katsuobushi-free Dashi is a light and umami-rich vegetarian broth that serves as a base for many Japanese dishes. This versatile dashi pairs beautifully with seasonal vegetables and can elevate any lunch experience.

Ingredients

• Kombu (dried kelp) - 10 g
• Shiitake mushrooms (dried) - 15 g
• Water - 500 ml
• Soy sauce - 2 tbsp
• Mirin - 1 tbsp
• Salt - to taste
• Green onions (for garnish) - 1 stalk

Steps

1. In a pot, combine 500 ml of water with 10 g of kombu and 15 g of dried shiitake mushrooms.
2. Let the mixture soak for 20 minutes to rehydrate the kombu and mushrooms.
3. After soaking, place the pot over medium heat and slowly bring to a simmer. Remove the kombu just before the water starts to boil.
4. Allow the broth to simmer for an additional 10 minutes with the shiitake mushrooms.
5. Strain the liquid through a fine mesh sieve to remove the kombu and mushrooms, and return the dashi to the pot.
6. Add 2 tablespoons of soy sauce, 1 tablespoon of mirin, and salt to taste. Stir to combine.
7. Serve the dashi hot, garnished with finely sliced green onions.

Nutrition

• Calories: 45
• Protein: 2 g
• Carbs: 9 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in umami flavor, enhancing overall taste without adding calories.
• Contains antioxidants from shiitake mushrooms that support immune health.

Tags