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.
