Dashi is a light Japanese fish stock generally used as a base for other dishes. In this recipe we propose a variation on the theme with a more intense flavor and enriched by the taste of Darjeeling red tea.
Ingredients for three cups of broth:
-40g of dehydrated tomatoes
-15g of dehydrated shiitake mushrooms
-15ml soy sauce
-15g of Darjeeling tea leaves
-5g of salt
How to make dashi broth: Combine the tomatoes, mushrooms, soy sauce and honey in a small saucepan. Add a liter of water and put the mixture on the flame until it comes to a boil. At this point, lower the heat and let the mixture simmer for five minutes. Then remove the pot from the stove and add the miso, salt and tea leaves. Allow another five minutes for the tea leaves to release their flavors into the broth and then strain the mixture.
Once cooled, your broth will be ready to be used as a base for your other tasty dishes or you can enjoy it together with the shiitakes used during the preparation after a short cooking in a pan.
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