Vegan Japanese Dashi/Soup Stock: The Basic Recipe

Directions

1. Pour the water into a large pan. Drop the seaweed into the water.
2. Switch on the fire.
3. The moment bubbles appear on the surface of the konbu, the water will start sucking the its essence in.
4. At that time add soy sauce, sake and mirin.
5. Taste from time to time to decide when taste suits you best.
6. Switch fire then and take konbu out.
7. Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
8. Use it as soon as possible.
9. The seaweed doesn't have to be thrown away. It is edible as it is once cooked!