Kelp / Shitake Stock (Kombu / Shitake Dashi)

Whenever I eat fresh shitake I save and dry the stems to make this stock.

Ingredients

• 4 - 5 cups water
• 2 x 3 inch piece of kelp
• 3 - 4 dried shitake or approximately six dried shitake stems

Method

Place kelp and shitake in water and bring to a boil. Boil for 2 minutes. Remove kelp. Reduce heat to medium and simmer shitake for a further 3 - 4 minutes. Remove shitake and the stock is ready.

The kelp and shitake can be used again to make another batch of stock. When removing the kelp and shitake from the stock lay out to dry on a bamboo mat or similar surface. Use the dried ingredients as above but boil for slightly longer.

-- DionWorkman - 11 Jan 2007