Vegetable broth
Ingredients
| 5 l | cold water |
| 80–100 g | kombu (dried seaweed) |
| 80–100 g | dried shiitake |
| 800 g | vegetable trimmings (e.g. carrot, celery, leek, onion) |
| 1–2 tbsp | soy sauce |
Instructions
Step 1 of 7:
Place kombu and dried shiitake mushrooms in a large pot with cold water. Cover and let steep in the refrigerator overnight.
Step 2 of 7:
Arrange vegetable scraps on a baking sheet. Roast in the oven at 180°C (350°F) until browned, about 25–30 minutes.
Step 3 of 7:
Slowly heat the pot with the soaking liquid. The temperature should reach about 60°C (140°F) (do not let it boil). Remove the kombu from the pot.
Step 4 of 7:
Add the roasted vegetables to the pot. Rinse the baking sheet with a little hot broth or water and add the liquid to the pot as well.
Step 5 of 7:
Bring the broth to a brief boil. Then reduce the heat and let it steep for at least 40 minutes. Longer steeping is possible and will enhance the flavor.
Step 6 of 7:
Pour the broth through a fine-mesh sieve or a cloth into a second pot. Discard the vegetables, kombu, and mushrooms. Season with soy sauce.
Step 7 of 7:
The dashi can be used immediately. To preserve it, fill clean jars with the hot broth, seal immediately, and let cool. It will keep for several weeks.
