Basic Recipes - Japanese Vegan Stock Recipe

Ingredients

• 5 cups/1.2L/2pt water

• 1 dried shiitake mushroom

• 20cm/8in strip of dried kelp, wiped

Serves 4

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Method:

1. Without cutting all the way through, cut the strip of kelp as above.

2. Soak the shiitake mushrooms and the dried kelp in a bowl of water.

3. Remove the mushrooms after 1 hour and take out the kelp after 2 to 3 hours.

Note: For those wishing to adhere to a vegan regime, this stock is prepared without the addition of bonito flakes.