Dashi stock forms the base of many Japanese dishes, imparting a noticeable umami flavour.
Traditional dashi is made from kelp and fish (bonito or anchovies) and there are many variants involving mushrooms. I am showing you Dashi no moto which is a processed modern powdered version.
The flavours are often artificially enhanced with MSG and sugar but very tasty and transformational. I can only imagine how good the traditional broth is!
I often add some to my miso soup and chicken katsu udon along with mirin seasoning.
Enjoy,
PK
Here are more Japanese cuisine posts and a long list of ingredients to make your dishes sing.
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