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Shiitake Dashi Recipe – How to make Japanese mushroom Dashi


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For most of Japanese food, we usually use seafood soup stock based on dried kelp and bonito, but sometimes use mushroom (Shiitake) Dashi when we want to have some sweet flavor from Shiitake :)
It’s faster to use hot water or warm water to re-soften dried Shiitake, but for the flavor, it’s very important to use cold water to soak the mushroom and take at least 24 hours.
The best temperature is about 5 degree, so please keep the container in your fridge :)!

-Mushroom Dashi

30g of Dried Shiitake mushroom

1 L of water

  1. Soak the dried mushroom in water then place in the fridge for 24 hours (Please don’t use hot water for the flavor)

5 thoughts on “Shiitake Dashi Recipe – How to make Japanese mushroom Dashi

  1. This looks so simple. I didn’t know shiitake mushrooms were sweet. Do you also use the mushrooms when the stock is finished?

    1. Not actually. Mushrooms cannot create the dash flavor.

  2. I learned something new!
    Thank you so much for sharing ♥

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