Dashi (出汁, だし) is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid or dishes.
Shojin dashi
Shojin ryouri(精進料理) is a Buddhist cuisine in Japanese style based on the concept of ”undertake the training rule to abstain from killing" by the Five Precepts. Prohibits meat, fish and also milk products or eggs that is made or produced from animals. It's a sort of vegan cuisine.
Shojin dashi (精進だし) is the Dashi stock for Shojin ryori consisting of plant-based ingredients.
Basic Shojin-dashi (Japanese Buddhism vegetarian soup stock)
Ingredients:
-Kelp (konbu seaweed):20 cm
-Dried Shiitake (dried shitake mushroom) : 4 to 8
-Soybean : 20 grains
-Water: 1 L
(1) Soak all ingredients in the water. Leave 20 to 24 hours in the fridge.
(2) Put both ingredients and the water which used for soaking in a pot.
(3) Put the pot over the fire and bring to a boil.
(4) Skim off the scum that rises to the surface of the water. Remove all the scum because the soup stock tastes very bitter if the scum remains.
Attention:
- 30% of water will be reduced by removing the scum. You had better to make more than 1L if you cook for many people, or if you want to cook for extra soup stock.
- You can keep Shojin dashi in the fridge for 1 week. You can also keep it in the freezer.
