Dashi Broth Oil Made with Dried Shiitake
You'll want this ready to use in your kitchen!
This healthy Dashi broth oil is made from olive oil and is packed with Umami taste. Use less water when simmering to make the Dashi broth taste stronger!
5 pieces (12g)
dried Kombu seaweed
Add 400ml water to the pot as well as the Shiitake and Kombu. Leave for 2–3 hours, then bring to a boil and turn off the fire.
Take out the Shiitake and Kombu with a colander and drain off the water, then finely chop them with a knife or with a food processor. (Please use the Dashi stock for cooking)
Put the finely chopped Shiitake and Kombu, grated garlic, and olive oil into a container, mix well, and keep it.
Keep in the refrigerator and use it up within 3 weeks. The garlic may turn blue in color due to its reaction with iron after some time, but it is still safe to eat.