First make the dashi. Rinse and drain the kombu (reserving the soaking
liquid), and cut into 4 pieces, using scissors or a knife. Take f the shiitake
mushrooms out of the soaking water, cut off the stems and discard.
Place the kombu, shiitake mushrooms and their soaking water in a
saucepan with the mirin, tamari and water. Gently bring to a simmer
and cook for 30-40 minutes. Strain through a sieve, reserving the
kombu and shiitake mushrooms for other dishes or miso soup, and
return the broth to the pan. Add the bonito flakes, if using, bring to the
boil, lower the heat and simmer for 5 minutes. Strain the stock through
a fine-mesh sieve or muslin (cheesecloth). This can be made in advance
as it keeps for 4 days refrigerated or 3 months frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (52g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 331.3mg||9 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.8g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 64
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