Shiitake Dashi: Vegan Mushroom Stock
- Eiten
- Sep 30, 2025
- 1 min read
Shiitake Dashi・しいたけ出汁
As a chef, I learned that stocks are the literal foundation (from the French word 'fond') of cuisine. Consider this simple, no-cook shiitake dashi recipe the first brick as you lay the foundation for your shojin ryori repertoire.
The recipe couldn't be simpler: No cooking. No complexity. Just two ingredients, intention, and patience.
This stock is perfect for anyone wanting to reduce or eliminate animal products from their diet, but unsure where to begin. It has depth and umami that will leave you wanting for nothing. Use it like any stock: soups, stews, sauces, or cooking grains and never look back.
Three Keys to Perfect Shiitake Dashi
The Ratio of Mushroom to Water. This recipe goes a bit heavier than many on the ratio of dried mushroom to water. The amount of dried shiitake that I recommend is 3% of the total weight of water.
Cold Water Infusion. Not cooking the stock allows the natural unaltered flavor of the mushroom to shine through. Heat would cook off some of the volatile components, resulting in a less impactful stock, especially when it is subjected to heat for a second time when it is utilized in a recipe.
24-Hour Extraction. Some recipes suggest that the stock can be used after as little as 3-4 hours. While possible the resulting stock would again be light, and lack the depth that develops over a longer period.
1
The Best Variety of Dried Shiitake
If you are lucky enough to find them, use Japanese Donko shiitake. They are slowly grown during the winter, resulting in a dense, meaty texture and depth of flavor and umami other varieties don't possess. Donko shiitake are distinguishable from other kinds by their closed cap, which conceals their gill structure.
Notes
1
Place the shiitake in an appropriately sized container. I like to use mason jars when making cold-infusion stocks, so that I can observe the process. Cover with cold water and refrigerate for 24 hours.
2
When the 24 hours have passed, use a ladle or set of chopsticks to remove the rehydrated shiitake. Set them aside for another use.
3
The finished stock will hold in the refrigerator for up to 48 hours.
Instructions
1000 grams Spring water
30 grams Dried shiitake mushrooms
Shiitake Dashi: Vegan Mushroom Stock
%20(1).jpg)
A quick, no-cook recipe that yields an umami-rich vegan stock. Particularly good as a substitute for traditional stocks for anyone trying to limit or eliminate the consumption of animal-based products from their diet.
Servings :
Varies
Calories:
Varies
Prep Time
5 min
Cook Time
0 min
Infusion Time
24 hrs
Total Time
24 hrs
Comments