Kombu Stock With Dried Mushrooms - cooking recipe

Ingredients

6 dried shiitake mushrooms (or Chinese black mushrooms)
1 bunch scallion, chopped
1 carrot, thinly sliced
1 piece kombu (4-6 inch)
1/4 cup soy sauce
2 teaspoons dark sesame oil
2 tablespoons rice wine (mirin, if you don't have use sherry)
salt
sugar

Preparation

Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water.
Add the rest of the ingredients except salt and sugar.
Bring to a boil, then lower heat and simmer, covered, for about 20 minutes. Taste and add a pinch of salt and/or sugar to bring out the flavor. Adjust the balance of soy sauce to wine if needed.
Strain the stock, but retrieve the mushrooms to use in a soup.