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Dashi
Appears in
By Terry Durack
Published 2002
An essential ingredient for so much Japanese cooking, this subtle yet distinctive broth is made with konbu (kelp) and dried bonito (fish). Make your own, or buy instant dashi sold in sachets packaged in little cardboard boxes. Mix 15 g (½ oz) instant dashi powder with 1 litre (1¾ pts) boiling water.
Dried red chillies Long, red, dried chillies sold in large plastic packets. They are usually soaked overnight before using and can be pounded to a paste for use in stir fries, soups and curries.
Dried shrimp Tiny, hard, sun-dried or air-dried shrimp are a feature in practically every Southeast Asian cuisine. They are usually soaked in water before use, or ground to a powder.