SHIITAKE MUSHROOM DASHI
Ingredients
Instructions
- Place the shiitake in an appropriately sized container. Mason jars work well for cold-infusion stocks, so that you can observe the process. Cover with cold water and refrigerate for 24 hours.
- When the 24 hours have passed, use a ladle or set of chopsticks to remove the rehydrated shiitake. Set them aside for another use.
- The finished stock will hold in the refrigerator for up to 48 hours.
Note
THE BEST VARIETY OF SHIITAKE. If you are lucky enough to find them, use Japanese Donko shiitake. They are slowly grown during the winter, resulting in a dense, meaty texture and depth of flavor and umami other varieties don't possess. Donko shiitake are distinguishable from other kinds by their closed cap, which conceals their gill structure.