Dashi is the basic stock used for many traditional Japanese recipes. Here we use Kombu to make a mild stock, rich in umami flavours which can be used in many ways in the kitchen.
3 liters of water
1 New Zealand Kombu strip
1 small onion including skin for colour, sliced roughly
1 small carrot, sliced roughly
1 handful of dried shiitake or porcini mushrooms
½ celery stick
1 cloves garlic
Slice of fresh ginger (optional)
Fresh thyme, parsley & coriander stalks
Place all the ingredients except Kombu in a large pot, cover and bring to a simmer slowly. Simmer gently for 15 minutes. Stop cooking and add the Kombu . Steep for 10 minutes or more, according to taste.
Use this as a strength giving drink or a base for soups & stews. Kombu and mushrooms can be chopped and returned to the stock if desired.