Cod in Mushroom Dashi Broth: Simple Technique, Bold Asian Flavor

I have always been enamored with Asian flavors and cooking styles. The balance of savory, sweet, spicy, sour, and umami has a way of pulling you in and when done right the food feels both comforting and refined at the same time.

Now that I am cooking for a family, I want to stretch their palates while keeping things healthy and approachable. This cod in mushroom dashi broth has become a perfect go to. It is one of those dishes that looks like it could walk out of a five star restaurant kitchen, but the reality is it comes down to just a bit of technique and a willingness to play with ingredients outside the usual pantry staples.

At the heart of this dish is a hybrid broth, my homemade chicken stock enriched with dashi made from kombu and bonito flakes. That base gives you an incredible umami backbone with just enough sourness to balance the richness of the mushrooms and the chili oil. From there, mushrooms, marinated bamboo shoots, and a touch of chili oil bring depth and texture. The cod is poached gently in the broth and plated over wilted greens for lift, then finished with crispy garlic, scallion curls, and jalapeño for brightness and heat.

In my kitchen we strive to be zero waste. I am always keeping leftover bones and carcasses from other meals, throwing them in a freezer bag and turning them into homemade stocks for sauces, soup bases, and everything in between. Out back in Decatur we also have our own hippy chickens, which means veggie peels and scraps never go to waste. They go into the coop and come back to us as beautiful farm fresh eggs. It is a closed loop that keeps us connected to our food in the most satisfying way.

The beauty of cooking this way is that you can elevate your everyday meals by being a little adventurous. Keeping things like fish sauce, bonito flakes, and chili oil in your pantry means you are just a few moves away from creating something extraordinary.

I also have to give credit where it is due. During MasterChef Season 15, I had the chance to cook alongside some incredibly talented people. Aivan and Tina, both finalists, constantly inspired me with their approach to Asian ingredients and flavors. Their cooking reminded me that the kitchen should always be a place of exploration and respect for the cultures that shape the food and family

we love.

This dish is a nod to that spirit. Simple technique, bold flavors, and a willingness to step outside the box. And best of all it is a family dinner that makes you feel like you are dining out without leaving home.