You may also like
Ingredients
- 1 piece of kombu, about 4 x 7 inches
- 5 medium-sized dried shiitake mushrooms (or dried Chinese black mushrooms)
- 1 teaspoon Japanese soy sauce
- 1/2 teaspoon mirin
Method
- Wipe the kombu lightly with a damp cloth and put it into a 2- to 3-quart pot.
- Add 3 cups water and bring to a boil.
- When the water begins to boil rapidly, remove the kombu with a pair of tongs (save it for Kombu Relish or for making a second stock) and turn off the heat.
- Rinse the mushrooms quickly and throw them into the hot liquid.
- Let them soak for 30 minutes.
- Remove the mushrooms (they can be used in soups and other dishes).
- Add the soy sauce and mirin.
- Strain the stock through three layers of cheesecloth if the mushrooms have left any grit at the bottom of your pot.
