Martin Yan - DASHI

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

DASHI

Dashi, or fish stock, is a base ingredient for many traditional Japanese soups and other dishes. It is simply made from dried giant sea kelp (kombu) bonito (katsuobushi), and hot water. The first infusion of kelp and bonito produces the most flavorful dashi. This dashi is commonly used in clear soups. The second infusion is milder in flavor and all-purpose in use.

Although the most flavorful dashi is made from the best quality kelp and bonito, many home cooks are finding it easier to use instant dashi (dashi-no-moto). It comes in the form of easy dissolving granules, powder, or concentrate. It's all pre-measured and ready to go- just add hot water. Use dashi in soups, marinades, sauces, dressings, and simmered dishes.

Store prepared dashi in a tightly sealed container. It will keep in the refrigerator for several days or freeze for up to a month. It is best, however, to make only as much dashi as you need, as its flavor and aroma will diminish over time. Instant dashi will keep in a cool, dry place for several months.