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Japanese stock, 'dashi', is the key element of the authentic Japanese cuisine. Its recipe is simple and quick, probably much easier than you think! Makes 3 cups 4cm x 4cm dried kombu (kelp) 3cups (600ml) water 8g bonito flakes Make a few slits in the kombu and cook it in the water on a medium heat. Remove the kelp just before it boils and add the bonito flakes. Bring to the boil and strain.
Vegetarian dashi For vegetarians, you may use twice as much kombu and omit the bonito from the recipe above, but here is another traditional recipe suitable for them. Makes 3cups 2-3 dried shiitake mushrooms 3cups (600ml) water Place the mushrooms in the water, leave for at least 1 hour, then strain. If you do not have time, boil once and leave for 10 minutes. The mushrooms from the stock can be used as a cooking ingredient.
Other ingredients for dashi Another popular ingredient for dashi is Niboshi, dried baby sardines, which give strong flavour and suitable for stewing or simmering. Various kinds of instant stock are also available in sachets, liquid and powdered form.

How to make Dashi