Dashi is a Japanese broth, used in place of chicken or vegetable broth, and is made of dried bonito flakes and kelp. It's the basis of most Japanese soups, sauces and braises. If you like miso soup, then you'll love dashi, as it's a what's used as the broth base! There are 2 ways to make dashi: the long way and the 30-second way. I choose the easy route - and use instant dashi, which comes in a concentrate form or granules that dissolve in water. Look for dashi in the Asian section of the market. If you don't want to use dashi, substitute with vegetable broth in the recipe.
Ingredients:1/2 yellow onion, finely diced
1 1/2 teaspoons grated fresh ginger (use a rasp grater)
1 garlic clove, through a garlic press
1 teaspoon cooking oil
2 tablespoons low-sodium soy sauce
3 cups dashi (see note above) or vegetable broth
1 teaspoon lime juice
1 (12-ounce) piece cod, skin removed
8 shiitake mushrooms, stems removed, caps thinly sliced
1 carrot, peeled and sliced into thin matchsticks (or 1 handful of matchstick-cut carrots)
3 scallions (white and green parts), finely chopped
2 tablespoons fresh cilantro, roughly chopped
Heat a wok or large saute pan over medium-low heat. Immediately add in the onion, ginger and garlic. Stir constantly and cook slowly for 3 minutes, until the onion is softened and all the aromatics are fragrant. Take care not to burn them!
Stir in the soy sauce, dashi and lime juice. Place the cod fillet in the wok and turn the heat to medium. Cover and let the fish cook slowly, making sure that the broth stays at a bare simmer. Cook for 8 minutes. Uncover and stir in the shiitake mushrooms, carrots and green onions. Cover again and cook an additional 2 minutes or until cod flakes easily at thickest part. Top with cilantro and serve immediately.