Vegan Japanese Dashi/Soup Stock: The Basic Recipe
Ingredients
- Konbu/dried thick dark seaweed: ï¼ï½ï½Ãï¼ï½ï½ piece (dry)
- Water: ï¼ï¼ï¼cc/ml
- Japanese sake: 1 tablespoon (don't worry, the alcohol will disappear upon heating/cooking!)
- Mirin/sweet sake (same comments as above!): 2 tablespoons
- Soy sauce: 2 and a half tablespoons
Directions
- Pour the water into a large pan. Drop the seaweed into the water.
- Switch on the fire.
- The moment bubbles appear on the surface of the konbu, the water will start sucking the its essence in.
- At that time add soy sauce, sake and mirin.
- Taste from time to time to decide when taste suits you best.
- Switch fire then and take konbu out.
- Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
- Use it as soon as possible.
- The seaweed doesn't have to be thrown away. It is edible as it is once cooked!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 126mg | 5% |
| Potassium 5mg | 0% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.14g | 0% |
