I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic.
Anyone have a substitute?
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I have heard of the eastern fish sauces being substituted with a mix of a little light soy sauce, and a couple of fermented bean products, yellow bean sauce and fermented tofu, blended.
If you combine the fermented products with a kombu stock (as suggested by Elendil), you might get a closer variant. Remains to be seen how effective it would be.