Katsuobushi-Free Dashi

Katsuobushi-Free Dashi is a light and flavorful vegetarian broth that captures the essence of traditional Japanese cooking without fish. This umami-rich stock serves as a perfect base for soups, sauces, and rice dishes, allowing the natural flavors of vegetables to shine.

Ingredients

• Water - 500 ml
• Shiitake mushrooms - 30 g (dried)
• Kombu (dried kelp) - 10 g
• Soy sauce - 30 ml
• Mirin - 15 ml
• Onion - 1 small, chopped
• Carrot - 1 small, chopped
• Garlic - 2 cloves, smashed
• Ginger - 1 small piece, sliced

Steps

1. In a pot, combine 500 ml of water with dried shiitake mushrooms and kombu. Let it soak for 15 minutes to rehydrate the mushrooms and infuse the water with flavor.
2. After soaking, place the pot over medium heat and slowly bring it to a simmer. Once it starts to simmer, remove the kombu and add the chopped onion, carrot, garlic, and ginger.
3. Simmer the mixture for an additional 10 minutes to allow the vegetables to impart their flavors into the broth.
4. Strain the broth through a fine sieve or cheesecloth to remove the solids, returning the liquid back to the pot.
5. Stir in the soy sauce and mirin, and heat for another 2-3 minutes. Taste and adjust seasoning if necessary.
6. Your Katsuobushi-Free Dashi is ready to be used in your favorite vegetarian dishes.

Nutrition

• Calories: 50
• Protein: 2 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in umami flavor, enhancing the taste of vegetarian dishes.
• Contains antioxidants from shiitake mushrooms and ginger, promoting overall health.

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