Japanese Stock

9 ingredients
8 steps

Ingredients

  • 8 medium-sized dried shiitake (or Chinese black) mushrooms
  • 6 scallions, each cut into 3 sections
  • 2 carrots, trimmed, peeled, and each cut into 3 sections
  • 1/2 teaspoon salt
  • 1 4-inch square of kombu
  • 2 teaspoons Japanese soy sauce
  • 1/4 teaspoon sugar
  • 1 teaspoon mirin
  • 1/2 teaspoon sesame oil

Directions

  1. 1
    Rinse off the mushrooms quickly.
  2. 2
    In a small pot, combine the mushrooms, scallions, carrots, 3 cups water, and 1/4 teaspoon of the salt.
  3. 3
    Cover and simmer gently on a low flame for 30 minutes.
  4. 4
    Wipe the kombu lightly with a damp cloth and put into the pot.
  5. 5
    Simmer for 1 minute.
  6. 6
    Turn off the heat and strain the stock immediately through three layers of cheesecloth.
  7. 7
    Add the remaining 1/4 teaspoon salt, soy sauce, sugar, mirin, and sesame oil to the stock.
  8. 8
    Stir to mix.

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