Kombu, bonito flakes, and dried shiitake make sense in dashi. Parmesan rinds were the part that made another Reddit user stop and ask about the broth.
Reddit user u/pmal4 made mushroom tortellini in what they call Parmesan dashi. The broth starts with kombu, bonito flakes, and dried shiitake, then Parmesan rinds steep with them. Instead of pairing the homemade tortellini with a pasta sauce, the finished pieces sit in that clear broth with mushrooms.
Parmesan Rinds Join the Dashi Ingredients
The starting ingredients show how the two ideas meet. Kombu sits in containers of water beside dried shiitake, bonito flakes, and pieces of Parmesan rind.
When someone asked what “Parmesan dashi” meant, the cook described it as standard dashi made with kombu, bonito flakes, and dried shiitake, with Parmesan rinds added to steep in the broth.
The Parmesan isn’t grated over the finished bowl. It goes into the broth-making stage.
Everything Steeps in the Pot
Kombu, shiitake, bonito flakes, and Parmesan rind appear together in the pot.
The Reddit post doesn’t give steeping times, temperatures, or ingredient amounts, so there isn’t enough information to recreate the broth from the post alone. What it does confirm is the combination that caught attention in the comments: Parmesan rind joins the Japanese dashi ingredients during the steep.
The Solids Come Out Before the Tortellini Goes In
After the solids are removed, the dashi becomes a clear brown-gold broth.
No pieces of Parmesan, kombu, or bonito remain in the container shown here. Their job happens before the tortellini reaches the bowl.
That keeps the final dish closer to tortellini in broth than pasta covered in a thick cheese sauce.
Homemade Pasta Forms the Tortellini
The cook also makes the pasta rather than starting with packaged tortellini.
Rolled sheets are laid out before being cut into individual pieces. The post doesn’t provide the dough recipe, so flour ratios and other measurements aren’t available from the source.
Mushroom Filling Goes in the Center
Small portions of filling sit in the center of pasta rounds before folding.
Earlier photos show dried shiitake alongside ricotta, egg, garlic, and lemon, giving a look at the ingredients used during the filling stage.
Each round gets a small amount rather than being packed to the edge, leaving room for the pasta to close around it.
Each Piece Is Folded by Hand
Once filled, the rounds become tortellini.
The finished pieces show the folded pasta wrapped around the center filling, with flour underneath to keep the fresh pasta from sticking before cooking.
There is no machine shaping the individual tortellini in the photos. Each piece gets formed before it reaches the broth.
Tortellini Goes Into the Parmesan Dashi
The finished bowl brings the two parts together.
Mushroom tortellini sits in the clear Parmesan dashi with browned mushroom slices across the top. There is no heavy cream sauce or grated-cheese blanket hiding the pasta.
That makes the Parmesan rind addition stand out even more. The cheese enters much earlier, steeping beside kombu, bonito, and shiitake before the solids come out and the homemade tortellini goes in.
Would you put Parmesan rinds into dashi, or save them for an Italian-style broth?
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