The bonito fish flavours and umami-rich seaweed makes dashi a natural partner to fish. But dashi is different to a fish stock - while a fish stock echoes fish-flavours, dashi picks out and highlights more subtle sea-salt aspects. Dashi works well with shellfish too, as demonstrated by Simon Hulstone's dashi sorbet with brown crab or the dashi-onion broth which David Everitt-Matthias uses to accompany scallops
When using dashi, it's best to think of it in the context of other Japanese ingredients. Look to soy or miso rather than salt, mirin for sweetness, and everything from wakame to salmon and aubergine, as natural partners.
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