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In the traditional Japanese kitchen, vegetarian dashi is made from konbu and dried shiitake mushrooms, which give it a subtle smoky flavour. Makes I litre (1 ³/₄ pints).

2 postcard-size pieces of konbu

3 dried shiitake mushrooms

1 litre (1 3/4 pints) water

Wipe the konbu clean with damp kitchen paper and make some tears in it to help it to infuse and for the maximum release of flavour. Place the konbu and the mushrooms in a saucepan with the water and leave to soak for at least 1 hour or overnight. Bring slowly to the boil over a low heat.

Remove the konbu when it begins to float to the surface, just before the water reaches boiling point. Turn up the heat and boil rapidly for 2 minutes, then set aside to cool to room temperature. Remove the mushrooms.

As with the number 1 dashi stock, this vegetarian dashi also loses its delicate flavour and aroma if frozen. It is therefore best to make a fresh batch each time you need it and to use it the same day.