Leftover dashi freezes well and can become a fast miso soup or used instead of water to poach vegetables or cook grains.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
5 dried black mushrooms
1 (1 × 4-inch) strip of kombu
3 tablespoons bonito flakes
Preparation
Put 3 cups water and the mushrooms in a nonreactive saucepan and bring to a simmer. Turn the heat to low, cover, and cook at a very gentle simmer for 10 minutes. Add the kombu and simmer very gently for 5 minutes. Remove from the heat and add the bonito flakes. Let steep, covered, for 8 minutes. Strain through a fine-mesh sieve. Discard the solids and use the broth as you would stock.
