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Elaborations. (VEGGIE DASHI)

February 22, 2011

Here is an example of a dashi that has been taken to the next level, integrating the principles of a vegetable stock and therefore upping its taste and nutritional value. In addition to kombu and water, there are fresh mushroom stems, scallion, carrot, dried shiitake, celery, garlic cloves, some herb stems, etc. The large pot shown in this picture will make several quarts, which can be frozen for later convenience. There are no real proportions for the stock, just fill the pot with as many good-quality scrap ingredients as you can (famous culinary school line: the stock pot is not a garbage can!) and add some cold water to cover the solids by about two inches. Bring it to a boil and simmer for about a half hour or up to an hour and strain. Waste nothing! Use it in any recipe that calls for stock or broth.

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