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Super easy way to make vegan dashi stock – essential for Japanese cooking!


I think one of the reasons why it’s extremely difficult for a vegan traveler to try Japanese cuisine in Japan is the dashi. Unless it’s a shojin-ryori (Japanese vegetarian cuisine) restaurant, you can assume that every Japanese restaurant would use dashi (base stock) made with bonito flakes. So even a simple broiled vegetable dish (without any visible fish or meat) would not be vegan in a strict sense.

It is, however, really easy to make any Japanese dish vegan if you learn how to make vegan dashi stock.

There are different ways to make vegan dashi stock, and this is probably the simplest one you can make, using just two ingredients – kombu seaweed and dried shiitake mushrooms.

Combine 20g dried kombu seaweed and 2 dried shiitake mushrooms with 1000ml water.

Leave in the fridge overnight (at least 6 hours).

That’s it! Remove the kombu and mushrooms, and it’s good for 2-3 days in the fridge. You can use this dashi to cook vegetables with or to make sauce, soup etc. I will share some recipes using this vegan dashi stock!

For the kombu and shiitake mushrooms after making dashi, I like to slice them up and cook with some shoyu-koji which makes a nice companion dish for warm rice:)

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