sauteed king oyster mushrooms with dashi broth


Another easy mostly vegetarian dish, the stock is far and away the hardest part. In fact, if not for the bonito flakes, you meat the vegan criteria. But if you don’t care about that and you really want to kick your dashi up a notch, add some bacon to it, preferably Benton’s.

Dashi broth (yields about 1.5 quarts of broth) aka “umami bomb”

3 qt saucepan a little over half way with water
1 piece of kombu (should be available at any market that sells Japanese ingredients)

1 pack of bonito flakes. It’s shaved dried fish which you may not want to eat by itself, but it packs a powerful umami punch to the broth without giving it a fishy flavor.
4-6 dried, ground shiitake mushrooms

Let the kombu steep in simmering water for about 30-40 minutes and remove.
Add the bonito flakes (1/4 to 1/2 cup or a packet) and mushrooms, continuing to simmer for another 20-30 minutes.
Strain well and salt if needed.

Take 3 king oyster mushrooms sliced lengthwise and sautee in oil, season with salt and pepper.

In a wide bowl, place your shrooms and pour the dashi broth over it.
Garnish with fresh herb like cilantro, mint, or parsely.
Finish with a little squeeze of fresh lemon or lime juice.

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