Michael Davis
Mushroom dashi sauce is a vegan-friendly Japanese soup stock that is made by reconstituting dried shiitake mushrooms. The process of rehydrating the mushrooms results in a liquid with a strong and concentrated flavour that can be used as a base for soups, ramen, risotto, udon, and other dishes. Shiitake dashi is a good source of umami, which is considered the fifth taste after sweet, sour, salty, and bitter. It is a versatile and simple recipe that can be customised with additional ingredients such as soy sauce, miso paste, garlic, and lemon.
| Characteristics | Values |
|---|---|
| Type | Soup stock |
| Cuisine | Japanese |
| Ingredients | Dried shiitake mushrooms, kombu (kelp seaweed), katsuobushi (dried bonito flakes), niboshi (small dried fish), soy sauce, mirin |
| Taste | Umami, Savory, Rich |
| Use Cases | Soups, broths, ramen, risotto, udon, stir-fries, rice topping |
| Storage | Refrigerate in an airtight container for 2-3 days or freeze for up to a month |
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What You'll Learn
What is dashi?
Dashi is a foundational ingredient in Japanese cuisine. It is a soup stock made from one or more ingredients like dried kelp, dried bonito flakes, dried shiitake mushrooms, dried anchovies, dried sardines, dried shrimp, dried scallops, adzuki beans, and/or toasted soybeans. The ingredients are steeped in either cold or warm water, and the resulting broth is rich in umami flavour. Umami is the Japanese word for "deliciousness", and it is the tongue-coating, savoury taste that makes certain foods irresistible.
Dashi is typically made with fish, like bonito flakes, but vegan alternatives are available. One such alternative is made by soaking kombu (a type of kelp seaweed) and dried shiitake mushrooms in water. Kombu has the highest natural levels of glutamate of any foodstuff in the world, and it is this glutamate that gives dashi its umami flavour. The mushrooms also contribute to the umami taste, as drying them brings out even more umami.
Dashi is an incredibly versatile ingredient. It can be used as a broth base for Japanese hot pots, stews, simmered dishes, and noodle soup dishes. It can also be used as a seasoning for mixed rice, grilled octopus balls, and sauces.
Dashi has a long history in Japanese cooking, with boiling known to have been used as early as the Jomon period (c. 13,000–300 BC). By the seventh century, a dashi using kombu and katsuobushi had developed, and this has since become Japan's most indispensable cooking stock.
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How to make mushroom dashi sauce
Mushroom dashi is a vegan-friendly Japanese soup stock that is made by soaking dried shiitake mushrooms. The liquid created from rehydrating the mushrooms in water is collected and repurposed as an intense stock that is packed with umami.
To make mushroom dashi, start by buying thick dried shiitake mushrooms with deep white fissures on the cap, as these have the most flavour. You can also use fresh mushrooms. Next, place the mushrooms in a glass jar or container and cover them with water. If you want to make a quick mushroom dashi, you can soak the mushrooms in room-temperature water for 15 minutes. However, for a deeper, richer flavour, it is recommended to refrigerate the mushrooms for at least 5 hours, or even overnight. Once the mushrooms have been soaked, remove them from the water and your mushroom dashi is ready to use.
You can store mushroom dashi in an airtight container in the refrigerator for two to three days, or freeze it for later use.
Mushroom dashi can be used as a base for soups, broths, ramen, risotto, udon, and other flavourful dishes. It is a great option for vegans and vegetarians looking for a plant-based alternative to traditional dashi, which is typically made with fish, like bonito flakes.
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Storing and freezing mushroom dashi
Mushroom dashi is a vegan alternative to the traditional Japanese dashi, which is typically made with fish, like bonito flakes. This vegan version is made with kombu (dried seaweed) and dried shiitake mushrooms, which are soaked in water to create a delicious stock.
Storing Mushroom Dashi
Mushroom dashi can be stored in an airtight container in the refrigerator for up to a week. It will last for two to three days at most if it is not stored properly.
Freezing Mushroom Dashi
Mushroom dashi can also be frozen for later use. To do this, pour the dashi into small freezer-safe containers or bags and store them in the freezer for up to three months. You can also freeze the dashi in an ice cube tray and then transfer the frozen cubes to a container or bag. This method allows you to thaw only the amount you need, rather than having to thaw the entire batch at once.
Storing Dried Shiitake Mushrooms
Dried shiitake mushrooms, one of the main ingredients in mushroom dashi, can be stored in a cool, dark place away from high temperatures and humidity. The ideal storage temperature is about 40°F/5°C with 40% humidity. They can be stored in a paper or plastic bag, as long as there is a desiccant in the bag to absorb any moisture.
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Using mushroom dashi in cooking
Mushroom dashi is a vegan-friendly Japanese soup stock made from dried shiitake mushrooms. The mushrooms are soaked in water, and the liquid is then repurposed as an intense stock that's packed with umami flavour.
To make mushroom dashi, start by soaking dried shiitake mushrooms in water overnight in an airtight container. You can add kombu, a type of dried seaweed, to the mix for added flavour. The longer the mushrooms soak, the richer the flavour will be. Once the water has turned a light golden colour, the dashi is ready. Remove the mushrooms and kombu—you can slice them up and use them in other dishes.
Mushroom dashi can be used as a base for soups, broths, ramen, risotto, udon, and other flavourful dishes. It is an excellent substitute for fish-based dashi, which typically uses bonito flakes, and is perfect for vegan and vegetarian dishes.
You can also add other ingredients to your mushroom dashi to enhance the flavour. A splash of soy sauce or miso paste can be a great addition. If you're making a rice dish, you can sauté the mushrooms with soy sauce and mirin, then use the mixture as a rice topping or in veggie stir-fries.
Mushroom dashi can be stored in an airtight container in the refrigerator for two to three days or frozen for up to a month.
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The history of dashi
Dashi, a fundamental ingredient in Japanese cooking, is a broth or stock that serves as the base for many dishes, including miso soup, noodle broths, and various sauces. It has a subtle yet distinct umami flavour that enhances the taste of any dish it is added to. The history of dashi can be traced back to ancient Japan, where it is believed to have originated over a thousand years ago.
During the Heian period (794-1185), Japanese cuisine underwent a significant transformation, and dashi played a crucial role in this culinary evolution. At that time, dashi was made by boiling dried fish, known as kezuribushi, which was then strained and used as a flavourful broth. This early form of dashi, known as "ichiban dashi," or "first dashi," was a clear, delicate broth that provided a subtle enhancement to the flavour of foods without overwhelming them.
The use of dashi became more widespread during the Kamakura period (1185-1333) and the Muromachi period (1336-1573). It was during these times that Buddhist influences, particularly from Zen Buddhism, had a significant impact on the development of Japanese cuisine. The concept of "ichiju-sansai," or "one soup, three dishes," became popular, where a meal consisted of a bowl of soup (made with dashi) and three side dishes. This style of dining is still considered the basis of a well-balanced Japanese meal today.
As time passed, different types of dashi emerged, each with its own unique flavour and characteristics. The most common types are made with dried kelp (konbu) and dried, smoked, and fermented tuna flakes (katsuobushi). These two ingredients, when combined, create a dashi with a subtle smokiness and deep umami flavour. Another variation is shiitake dashi, made by simmering dried shiitake mushrooms, which adds a earthy and slightly sweet flavour to dishes.
In modern times, dashi has evolved to suit contemporary tastes and cooking methods. Instant dashi granules and concentrates are now readily available, making it convenient for home cooks to add authentic dashi flavour to their dishes. However, the traditional methods of making dashi from scratch are still practised and revered, with many chefs and enthusiasts believing that the time and care put into making dashi from its fundamental ingredients result in a superior flavour and culinary experience.
So, mushroom dashi sauce is a modern derivative of the ancient dashi broths, utilising the umami-rich flavours of mushrooms to create a versatile and delicious sauce. It is a testament to the enduring nature of Japanese cuisine and its ability to adapt and innovate while retaining its fundamental principles.
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Frequently asked questions
Mushroom dashi is a vegan-friendly Japanese soup stock made from dried shiitake mushrooms. The mushrooms are soaked in water to create a savoury liquid that is packed with umami flavour. This liquid can be used as a base for soups, ramen, risotto, udon, and other dishes.
Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. It is described as a "pleasant savoury taste" and is found in foods that have glutamate in them, such as mushrooms, soy sauce, and fermented soybeans.
To make mushroom dashi, you will need dried shiitake mushrooms and water. Soak the mushrooms in water for at least 5 hours or overnight for a deeper flavour. You can also add other ingredients such as garlic and lemon to customize the flavour to your liking.
