Easiest Way to Make Vegan Aubergine Parmigiana Recipe

Basic Vegan Japanese Dashi-Soup-Stock Recipe

It also works really well for lunch, especially if served with a green salad.

Recipe Summary Basic Vegan Japanese Dashi-Soup-Stock Recipe

So many times have I heard my vegan and vegetarian friends complain about the fact that most dashi/soup stock is not done according to their priorities in Japan, making it impossible for them to enjoy food in this country. Fortunately, this is a big misconception. Vegan dashi exists and is very easy to make or request. Now, to make sure that the same friends can savor Japanese food, either at home or with friends, here is the basic and simple recipe!

Ingredients | Vegan Aubergine Parmigiana Recipe

1 ⅔ cups water

1 (2 inch) konbu (kelp) square

2 ½ tablespoons soy sauce

2 tablespoons mirin (Japanese sweet wine)

1 tablespoon sake

Directions

Pour water into a large saucepan. Drop konbu into the water. Bring to a simmer; the water will start sucking in the essence of the konbu. Add soy sauce, mirin, and sake. Simmer, tasting from time to time, about 5 minutes. Remove konbu and let cool completely. Pour into a bottle, seal, and store inside a refrigerator. Use as soon as possible.

The seaweed doesn't have to be thrown away. It is edible as it is once cooked!

Don't worry, the alcohol in the sake and mirin will disappear upon heating/cooking!)

Info | Vegan Aubergine Parmigiana Recipe

prep: 5 mins cook: 10 mins total: 15 mins Servings: 4 Yield: 1 1/2 cups

TAG : Basic Vegan Japanese Dashi-Soup-Stock Recipe

Soups, Stews and Chili Recipes, Broth and Stock Recipes,