Japanese Stock

• 8 medium-sized dried shiitake (or Chinese black) mushrooms
• 6 scallions, each cut into 3 sections
• 2 carrots, trimmed, peeled, and each cut into 3 sections
• 1/2 teaspoon salt
• 1 4-inch square of kombu
• 2 teaspoons Japanese soy sauce
• 1/4 teaspoon sugar
• 1 teaspoon mirin
• 1/2 teaspoon sesame oil

1. Rinse off the mushrooms quickly.
2. In a small pot, combine the mushrooms, scallions, carrots, 3 cups water, and 1/4 teaspoon of the salt.
3. Cover and simmer gently on a low flame for 30 minutes.
4. Wipe the kombu lightly with a damp cloth and put into the pot.
5. Simmer for 1 minute.
6. Turn off the heat and strain the stock immediately through three layers of cheesecloth.
7. Add the remaining 1/4 teaspoon salt, soy sauce, sugar, mirin, and sesame oil to the stock.
8. Stir to mix.

shiitake, scallions, carrots, salt, kombu, soy sauce, sugar, mirin, sesame oil

Taken from www.cookstr.com/recipes/japanese-stock (may not work)