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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s