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Category: Side Dish
Vegetable Dashi - TastyPlanner.com
Chef: Galateadia (Pro Member)
Vegetarian dashi is quite common, especially in monastery food. Typically it is used in making Miso Soup. Makes 2 quarts.
Recipe Source: Not Your Mother's Slow Cook...
Ingredients
1 bunch green onions, cut into 2-inch lengths
8 ounces diakon, cut into ½-inch rounds
a few springs of cilantro with stems
4 large dried or fresh shiitake mushrooms, rinsed
2 ribs celery, chopped, plus ½ cup chopped celery leaves
1 long strip kombu seaweed, wiped clean
Pinch of sea salt
Instructions
Put all the ingredients in the slow cooker. Add cold water to cover by at least 3 inches. Cover and cook on HIGH until boiling hot, about 1 hour.
Turn the cooker to LOW and simmer until the daikon is soft, about 3 hours.
Uncover and let cool slightly. Set a large colander lined with a double layer of cheesecloth or a fine-mesh strainer over a large bowl and pour the broth through to strain. Press the vegetables to extract all the liquid. Discard the solids. The broth is ready for use and can be refridgerated for up to 3 days. Or pour into air-tight plastic freezer storage containers, leaving 2 inches at the top to allow for expansion, and freeze for up to 3 months.
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