Mushroom Dashi Broth With Pressed Leeks and Scallions.

We love to use some of the flavours of Japan in our cooking. Dashi, in its most popular form, is a broth made by making a stock containing kombu (seaweed) and  kezurikatsuo (fermented Tuna). Having found some great mushrooms at our local Waitrose supermarket in Yorkshire, we decided to make an Asian mushroom dashi. TheRead more