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.