So many times have I heard my vegan and vegetarian friends complain about the fact that most dashi/soup stock is not done according to their priorities in Japan, making it impossible for them to enjoy food in this country. Fortunately, this is a big misconception. Vegan dashi exists and is very easy to make or request. Now, to make sure that the same friends can savor Japanese food, either at home or with friends, here is the basic and simple recipe!

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
1 1/2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water into a large saucepan. Drop konbu into the water. Bring to a simmer; the water will start sucking in the essence of the konbu. Add soy sauce, mirin, and sake. Simmer, tasting from time to time, about 5 minutes. Remove konbu and let cool completely. Pour into a bottle, seal, and store inside a refrigerator. Use as soon as possible.

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Cook's Notes:

The seaweed doesn't have to be thrown away. It is edible as it is once cooked!

Don't worry, the alcohol in the sake and mirin will disappear upon heating/cooking!)

Nutrition Facts

27 calories; protein 0.7g 1% DV; carbohydrates 3.3g 1% DV; fat 0g; cholesterol 0mg; sodium 567.2mg 23% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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