My everyday dashi recipe

This is my every day dashi recipe as a last thing here. If you want to know more about what dashi is, please check my other post “Dashi, Japanese stock“.

If I am drinking miso soup for a breakfast, I soak all the ingredients in the water before I go to bed. If it is for dinner, I will soak during the day. Then simply heat it up, and add some veggies, seaweed and miso. This dashi works for not only miso but for pretty much for everything. After all this might be the only dashi you need!

My Every Day Dashi (non vegetarian)

If I am drinking miso soup for a breakfast, I soak all the ingredients in the water before I go to bed. If it is for dinner, I will soak during the day. Then simply heat it up, and add some veggies, seaweed and miso. This dashi works for not only miso but for pretty much for everything. After all this might be the only dashi you need!

Ingredients

  • 4 cup water
  • 1 piece 3 inch kombu
  • 10g / 0.35oz iriko (niboshi), *about 5 meium size
  • 1 dried Shiitake mushroom (optional)

Instructions

    Place the all the ingredients in a saucepan, and cover with water and soak for 4 hours to over night. Remove all the ingredients to use. I normally leave them in the water, and prepare miso soup with it. I serve it in the soup for extra nutrition!

My Every Day Dashi (vegetarian / vegan )

If I am drinking miso soup for a breakfast, I soak all the ingredients in the water before I go to bed. If it is for dinner, I will soak during the day. Then simply heat it up, and add some veggies, seaweed and miso. This dashi works for not only miso but for pretty much for everything.

Ingredients

  • 4 cup water
  • 1 piece 3 inch kombu
  • 10g / 0.35oz iriko (niboshi), *about 5 meium size
  • 1 dried Shiitake mushroom (optional)

Instructions

    Place the all the ingredients in a saucepan, and cover with water and soak for 4 hours to over night. Remove all the ingredients to use. I normally leave them in the water, and prepare miso soup with it. I serve it in the soup for extra nutrition!

About

I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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