Demi glacé with brown veg stock

[Sussan Estela Olaya]

Hi Mahmoud.

Welcome to the Scoolinary community! Thanks for your question.

If you can’t find kombu seaweed, here are some alternatives that can add umami and depth of flavor:

1. Dried mushrooms (shiitake, porcini, or dried portobello) – They provide a similar earthy and umami-rich taste.

2. Soy sauce or tamari – In small amounts, they can enhance umami without altering the overall flavor profile too much.

3. Miso paste – A little miso can add depth and a slight sweetness.

4. Vegetable broth with tomato and caramelized onion – Tomatoes contain natural glutamates, which can partially replace the umami from kombu.

If your recipe is for dashi, the best substitute is a combination of dried shiitake mushrooms and a touch of soy sauce.

Let me know,what dish are you using your demi-glace with vegetable broth for?

Best regards!