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Recipe

Wild Mushroom Dashi

An earthy, savory umami bomb that's delicious on its own or as a base for soups

First, make sure you've got the right tools for the job:

Next, let's make something delicious!

Inside the Porthole:
  • 0.3 oz (9g) Dried shiitake mushrooms
  • 0.6 (18g) Dried morel mushrooms
  • 0.3 oz (7g) Dried oyster mushrooms
  • 0.6oz (17g) Dried Chinese enoki
  • 0.1g (4g) Dried black fungus
Liquid to be Added:
  • Water to fill, room temperature
To Assemble and Serve:

Arrange the infusion ingredients in the Porthole. Assemble the Porthole, checking the seal for good contact on both sides.

Transfer the water into the assembled Porthole through the spout. Allow the infusion to settle for a few minutes before inserting a stopper.

Allow dashi to infuse at least 1 hour at room temperature, or refrigerate infusion overnight before use.