How to Make Shiitake Dashi Stock (椎茸だし)
Shiitake dashi is a flavorful Japanese stock made from dried shiitake mushrooms soaked in cold water. This vegan broth is rich in umami and ideal for miso soup, noodle dishes, and simmered vegetables. It's an easy, plant-based alternative to traditional bonito dashi.
Ingredients
- 2-3 dried shiitake mushroom
- 2 cups water
Instructions
Rinse the mushrooms
- Gently wipe or rinse the dried shiitake to remove any dust.
Soak in cold water
- Place mushrooms in a bowl or jar and cover with 2 cups of cold water.Let soak overnight in the fridge (6–12 hours is ideal).
Strain and use
- Remove the mushrooms and strain the liquid. This is your shiitake dashi.You can use the rehydrated mushrooms in stir-fries, soups, or simmered dishes.
Notes
💡 Tips
- For a quick version, soak the mushrooms in warm water for 30 minutes, but cold soaking draws out better flavor.
- Combine with kombu for kombu-shiitake dashi, a richer vegan stock.
- Store extra dashi in the fridge for up to 3 days or freeze in portions.
