Sweet Potato Dashi

February 2020 · Chef John Reed, CEC, CCA

Sweet Potato Dashi (yields @ 2 cups of dashi)

 

1 piece 4”x4” Kombu Seaweed for Dashi

4 ea Dried Shiitake Mushrooms

8 oz Sweet Potato Scraps (no peels)

1 tsp Salt

 

Wipe the Kombu with a clean damp cloth to remove any white residue. Place the kombu in a small non-reactive saucepan, cover with @ 3 Cups cold water bring to a simmer. Remove the seaweed.

 

Add the mushrooms, sweet potato scraps and salt. Simmer for @ 30 minutes. Strain through a fine mesh strainer.

 

Cool until needed. This may be kept in the refrigeration for 2-3 days, by portioning out as much as you need with a clean utensil.

John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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