Dashi is a clear Japanese broth. It is rich in savoury ‘umami’ flavours which comes from the liquid ingredients of sake (or mirin) and tamari. The solid ingredients can include kombu seaweed and dried shitake mushrooms for a vegetarian version (or bonito flakes for a non-vegetarian version). Other flavours you can add are sliced carrot, coins of ginger and spring onion. All of this combined with water becomes the broth.

Recipe for DASHI
6 dried shitake mushrooms
1 carrot, thinly sliced
4 spring onions, white parts chopped
2 x 5 inch pieces of kombu or kelp
7 slices/coins of fresh ginger (2 inches)
1/4 cup tamari sauce
1/4 cup mirin or sake
2 tsp sugar, optional
Combine all the ingredients in a pan with 2 1/2 pints of water. Bring to a boil. Cover and reduce the heat to medium-low. Simmer for 20 minutes (you can turn it off now and leave for up to 6 hrs, reheating before continuing
Strain out the solids and discard the shitake, carrot, spring onion and ginger. Slice the kombu and set aside for later use. Return the liquid to the pan

When strained the broth is used as a base for miso soup, noodle soups and other vegetable dishes.