Seaweed and Dried Fish Broth

Dashi is an all-purpose savory stock that's used in Japan to flavor many kinds of foods. This soy-and-sugar-flavored version comes from chef Hisao Nakahigashi, who uses it for his wild boar taki-awase. The broth also lends a wonderful flavor to vegetables when used as a marinade.

Marinating the Vegetables: Briefly boil or deep-fry 1 cup cauliflower florets, 1⁄2 cup trimmed sugar snaps, 3 small peeled plum tomatoes, 1 Japanese eggplant cut diagonally into 2-inch sections, and 6 small new potatoes, halved, until vegetables are crisp-tender. Marinate vegetables in broth for at least 30 minutes (or, refrigerated, for up to 3 days). Spoon a few tablespoons of the broth over the vegetables and serve.