Small Bowl of Mushroom Dashima Stock
(click to enlarge)

Mushroom Dashima Stock


Korea   -   Bausut Dashima Gukmul
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
*
50 min
Yes		 This is a vegetarian stock that can be used in place of Anchovy Stock for otherwise vegetarian dishes. Naturally, it doesn't taste the same, but it's a good stock, compatible with most recipes, and some may prefer it.




8
96
7
9

in2
oz
c
Black Mushroom (1)  
Kelp (2)
Daikon Radish
Water
Make   -   (50 min - 12 min work)
  1. Cut DAIKON into medium chunks. You can peel it or not, as you please.
  2. Place Mushrooms and Kelp and Daikon in a pot with 8 cups Cold Water.
  3. Bring to a boil. Once boiling, turn down to a simmer and give it a couple minutes, then pull out the Kelp. You can eat it, cut it up as an ingredient or garnish, or discard it.
  4. Simmer slowly for about 40 minutes.
  5. Strain the Stock, discarding Daikon. Wring out the mushrooms to recover more stock. They are rather depleted, but may be useful for texture and light flavor in some dishes.
  6. This stock can be kept refrigerated for 4 or 5 days, but for longer storage see the "Storage Problem" section of our Soup Stock / Broth page.
NOTES:

  1. Black Mushroom:

      These are the same dried Shiitakes found in every Asian market and many supermarkets.

  2. Kelp:

      [Dashima (Korea); Konbu, Kombu (Japan)]   96 Square inches is about 6 x 16 inches. It can be made up of several pieces, and don't worry too much about the exact measure. For details see our Konbu / Kelp page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kov_mrdash1 151020 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.