This is my take on a  traditional Japanese shiitake dashi with maitake. The combination of roasted maitake and broth made from dried shiitake is pretty amazing. I also felt like it was a good way to go vegetarian tonight.

1 quart of water

1 3 inch piece of kombu

3/4 cup dried shiitake

1/4 cup loosely packed bonito

1 bunch maitake

2 tbs mirin

1 tps soy sauce

1 bok choy

1/2 pound udon noodle


Making Dashi

Gently brush off the kombu with a damp towel. Add the kombu to a medium sauce pan with 1 quart of water and bring to a simmer over medium heat. Right before boiling remove the kombu. Add the dried shiitake mushrooms and reduce to simmer for 30 minutes. Take this time to roast the maitake.DashiDashi Step 2Preheat an oven to 400. Wipe off the maitake, break it down into more manageable pieces. Toss lightly with 1/4 tsp of canola oil and season with salt and pepper. Place the miatake in the oven and roast for 30 minutes. MUshroom1MUshroomAfter the dashi has simmered for 30 minutes add 1/4 cup of loose packed bonito flakes. Remove from heat and let it sit for 15 minutes.Dashi Step 3 Cook the udon noodles, rinse and shock in an ice bath. Strain the dashi several times. Dashi Step 4Over medium high heat add the dashi back to the sauce pan. Combine with the soy and mirin and bring to a boil. Blanch the bok choy and shock in an ice bath.

Season the dashi and serve over the noodles, maitake and bok choy.Dashi Maitake, Noodles



March 7, 2016