Vegan Umami Dashi Stock
Without getting too sciency on you, mushrooms are particularly high in guanylate, while kombu is really high in naturally occuring l-glutamate. These two have a synergy effect, creating a very "full" umami taste in the final dashi recipe.
Servings: 1 quart
- 1 lb button mushrooms roughly chopped
- 1 tbsp umami salt
- 1 piece kombu 4x4 square
- 1 pint water filtered
In a large container, combine chopped mushrooms and umami salt. Knead umami salt into mushrooms until the salt begins to draw moisture out of the mushrooms and liquid begins to pool in the container.
Add dried kombu and water.
Cover mixture, place in refrigerator, and allow to macerate for two hours, stirring once after one hour.
Remove mixture from refrigerator, and press through fine mesh strainer or cheesecloth.
Keep resulting dashi in the refrigerator for up to two weeks, or freeze for longer storage. Reserve button mushroom solids for another recipe such as mushroom soup.