Kitchen Skills – Making Dashi From Scratch: Shitake Kombu Dashi

No ratings yet.
Prep Time:
2 hours
Cook Time:
30 mins
4 cups
Shitake Dashi



  • Kitchen scissors
  • Mixing bowl
  • Tupperware or mason jar

Quick Directions

  1. Break kombu into strips and soak in water to soften.
  2. Place everything in mason jar and soak overnight.

The Story

To continue on our exploration of making dashi, the quintessential Japanese ingredient, let’s explore another dashi recipe, shitake kombu dashi!

I recently shared my method of making kombu dashi at home. Very easy to do, with a very simple flavor, and it’s a great alternative for vegetarians and vegans. However, since it’s really nothing but kelp broth, the sea flavor can be very strong. I like to mix it up on occasion by adding other ingredients to balance out the kombu. Adding shitake mushrooms give it a more complex, woodsy flavor, and if the recipe you’re using it in calls for mushrooms, you can use the mushrooms in the dish as well!

For other dashi recipes, see my Kombu Dashi and Awase Dashi.

Recipe – Shitake Kombu Dashi:

Take your strip of kombu and gently wipe it clean. You’ll notice little white flakes on it: don’t wipe it off, they are called “mannitto” or “umami seibun”, and occur naturally as part of the drying process. They are basically salt deposits, so it helps contribute to the flavor!

Shitake Dashi

– Break it into several pieces, then soak in the water.

Shitake Dashi

– Throw it in a jar with the mushrooms, then let it sit in the fridge overnight! Let it soak for at least ten hours, then it’s ready to use!

Shitake Dashi



Show All

Rate This Recipe

Out of five stars, what do you think?

Recipe Rating

Discuss and Share

  • Erg

    Delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks Dani!