Dashi is the popular name given to a Japanese broth based on Kombu seaweed and Shiitake mushrooms. This broth can not only be eaten alone, which is very delicious, but it is also used as a base to make other meals such as noodle dishes, meat stews, rice and to make miso soup, a great dish. Japanese that you will surely already know.
Shiitake mushrooms are one of the main ingredients in dashi broth, recognized for having excellent medicinal properties as an adjuvant in tumor treatments, so it is highly recommended to consume them. While kombu is a species of seaweed that is frequently consumed in Northeast Asia, it is very rich in iodine so it should not be consumed more than 3 or 4 times a week to avoid excess iodine in the body.
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Now that you know all the benefits of this dish, we invite you to follow our Dashi Broth recipe that we present below and become an expert preparing any type of Japanese dish.
Ingredients (for 1 liter of broth)
- 1 liter of mineral water
- 1 sheet of Kombu seaweed
- 8 g of dehydrated sliced Shiitakes
Preparation (70 minutes approx.):
1. Soak the shiitakes and also the Kombu seaweed sheet. Let soak for an hour.
2. Put a liter of mineral water in a pot, add the seaweed and mushrooms. Light the fire.
3. Just before the water comes to a boil, when bubbles appear at the base and walls of the pot, remove the Kombu seaweed.
4. Once the water starts to boil, let it cook for 2 minutes with the mushrooms.
5. Turn off the heat and serve.
*To enrich the dashi a little more, we can dilute a little miso paste and add a few pieces of the Kombu seaweed that we have used in the recipe.
Enjoy!
