What is it?
An essential ingredient in Japanese cuisine, dashi is a broth made from dried kombu seaweed and shavings of preserved bonito (a tuna-like fish). Traditionally made from scratch, even by home cooks, these days instant dashi is often used. Dashi is the base of miso soup, many noodle soups, and some sauces.
Zesty ginger-spiked vegetables are the perfect foil to this richly glazed fish.