dashi
(fish stock)

Dashi forms the basis of many Japanese soups and sauces. It's the essential ingredient to such things as soba, ramen, and tempura dipping sauce. But only a purist (or masochist) would go through all the trouble of making dashi from scratch when it's so much simpler to buy a package of hon-dashi (which look like yeast grains) from the store and just add hot water. (Once upon a time, people used to grind their own meat, too, but who among us has ever operated a meat grinder in their kitchen recently?) Look for packages of Hon-Dashi at Asian food markets.

Makes 1 cup

1 Tbs Hon-dashi grains
1 cup Water

Bring the water to a boil in a saucepan (larger quantities can be made in a stockpot). Remove water from heat. Add the hon-dashi and stir until completely dissolved.