Make a rich, umami-packed shiitake mushroom dashi with just dried mushrooms and water. This effortless DIY recipe is budget-friendly and full of flavor!
This Dashi is a simple Japanese dashi broth that is prepared with dried shiitake mushrooms. Dashi is Japanese broth that is used as a base to prepare a clear soup.
It’s one of the many dashi types that people prepare at home in Japan and it’s almost effortless.
Jump to:
TL;DR
I love this dashi with shiitake mushrooms because it’s super simple, budget-friendly and completely vegan. Not that I’m vegan, but it’s nice sometimes to go meatless and no fish and seafood.
Most other dashi are made with Katsuobushi, aka bonito flakes, or with kelp, such as kombu. One such example is the Awase dashi.
If you live in a rural setting somewhere in the world, you will have had to hunt down bonito flakes and kombu, but shiitake mushrooms are always easier to source.
In fact, I purchase fresh shiitake mushrooms, and then I dehydrate the shiitake at home to store them in my pantry to use them to make this mushroom dashi.
Ingredient Notes
You will only need two ingredients.
Process Overview
Step 1
Pour water into a small pot and add the dried mushrooms
Step 2
Leave to soak for at least 6 hours so that the water gets infused.
Once infused, take out the mushrooms.
Step 3
Simmer your dashi and skim off foam until it’s clear.
Use dashi in a soup or store in the fridge or freezer.
📖 Recipe
Shiitake Mushroom Dashi
Make a rich, umami-packed shiitake mushroom dashi with just dried mushrooms and water. This effortless DIY recipe is budget-friendly and full of flavor!
Print
Pin
Rate
Servings: 2 cups
Calories: 4kcal
Instructions
-
Pour water into a small pot and add the shiitake mushrooms to that.
3 Dried Shiitake Mushrooms, 2 Cups Water
-
Keep the mushroom to soak for 6–8 hours for the best result. This is best done overnight. You can do a speedy version of 30 minutes, but the dashi won’t be as flavorful, and it’s a waste of your mushrooms.
-
After they have soaked, take out the mushrooms and keep aside. Either slice them and add to your soup dish, or discard them if you don’t like them.
-
Take the dashi to the heat and simmer on a slow heat setting for 5 minutes or so. Don’t boil, just simmer.
-
Remove all the foam with a fine mesh food skimmer until non is left and then take from the heat to use in your soup directly, or to store in the refrigerator or freezer.
Notes
If your dried mushrooms look dusty, wipe them with a damp paper kitchen towel.
Nutrition
Nutrition Facts
Shiitake Mushroom Dashi
Amount Per Serving
Calories 4
% Daily Value*
Fat 0.01g0%
Saturated Fat 0.01g0%
Monounsaturated Fat 0.01g
Sodium 12mg1%
Potassium 23mg1%
Carbohydrates 1g0%
Fiber 0.2g1%
Sugar 0.04g0%
Protein 0.1g0%
Vitamin C 0.1mg0%
Calcium 7mg1%
Iron 0.03mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Serving
I use this dashi wherever a recipe calls for dashi and so far, the flavor profile has always worked beautifully.
You can exchange most awase dashi (kombu + bonito) with this Japanese mushroom dashi.
We made a basic miso soup with the mushroom dashi, and you can also make our chicken udon noodle soup with this basic recipe.
Get creative in your kitchen and try using this dashi like a western broth to make Asian-inspired soups.
Storing
The dashi can be stored for up to 3 days in your refrigerator in an airtight container.
Or freeze a batch or two in containers suitable for freezers. Frozen dashi is good for at least 2 months in the freezer.
To thaw, keep in the fridge overnight, or thaw in the oven or microwave or over the stove top.
