Dashi, alongside mirin, sake and soy can be thought of as one of the key flavour bases of Japanese cuisine. This powdered fish based stock can be used as the base for miso soup or shabu-shabu, as a poaching liquid for proteins and vegetables, or cooled and mixed with mirin, sake and soy for a delicious dipping sauce or dressing. To make dashi, mix one teaspoon in 600ml of hot water.