This colourful, fresh-tasting side is a great accompaniment to any fried dish. It’s best made the day before so the chard and shiitake have time to absorb the delicious umami flavour of the seasoned dashi. You can also use spinach, watercress or other leafy vegetables and make it with or without shiitake.

You can buy ready made dashi from some supermarkets or instant powdered dashi online but I always make my own. In fact when I start cooking a Japanese meal it is the first thing I do as I will most probably be making miso soup. Any left over dashi will keep in the fridge for 2 or 3 days.

Summer / Autumn | Serves 4