Ingredients for Shiitake soup stock
- Shiitake ( mushroom )・・・5
- Water・・・500 ml
How to make Shiitake soup stock (Shiitake Dashi)
1. Wash the shiitake
Dust and other debris (Wood debris etc..) are attached to the shiitake mushrooms, so wash them thoroughly with water.
2. Dip shiitake in the cold water
Dip the shiitake mushrooms in the prepared water and store in the fridge.
extract the umami component of shiitake in the refrigerator for about 10 hours. In Japan, there is a tradition of eating miso soup for breakfast, so if you prepare this shiitake soup in the evening, you can cook it as miso soup in the morning.
3. Remove the shiitake mushroom
Place kitchen paper on the colander and strain the soup stock.
The strained soup becomes shiitake stock. Try to smell the shiitake stock. You will feel a different flavor from seafood such as bonito stock and anchovy stock.
Don't throw out the shiitake after taking the soup stock.
The remaining shiitake mushrooms can be cooked as ingredients for miso soup, Japanese steamed egg custard(Chawan-mushi), Japanese simmered (Nimono), or spaghetti sauce. We will introduce those recipes in another recipe.
4. Ready to cook
This completes the ingredients that form the basis of Japanese food. Enjoy the scent and umami of shiitake mushrooms.
This Shiitake soup stock can keep for 5 days in the fridge.