Vegan Japanese Dashi/Soup Stock: The Basic Recipe (re-published)

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 savour Japanese food, either at home or with friends, here is the basic ans simple recipe!
Please save or copy this recipe for future reference!

Vegan Japanese Dashi/Soup Stock

INGREDIENTS: (multiply according to demand. This is the minimum quantity!)

Konbu as sold in Japan

Konbu out of its packaging

-Konbu/dried thick dark seaweed: ５ｃｍ×５ｃｍ piece (dry)
-Water: ４００cc/ml
-Japanese sake: 1 tablespoon (don’t worry, the alcohol will disappear upon heating/cooking!)
-Mirin/sweet sake (same comments as above!): 2 tablespoons
-Soy sauce: 2 and a half tablespoons

RECIPE:

Pour the water into a large pan. Drop the seaweed into the water.
Switch on the fire.
The moment bubbles appear on the surface of the konbu, the water will start sucking the its essence in.
At that time add soy sauce, sake and mirin.

Taste from time to time to decide when taste suits you best.
Switch off fire then and take konbu out.
Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
Use it as soon as possible.

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

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