Dashi Soy

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2010/11/10/on-dashi/
* https://tastingmenu.wordpress.com/2010/11/20/basho-omakase-30-apr-2010/

One of the sauces that I’ve been wondering about for a while has been the dashi soy that was served with the fresh tofu course at Basho. I understand it also accompanies the table side fresh made tofu dish at the Morimoto restaurants.  I finally came across a recipe for the sauce at:


From the article – Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.

By implication, dashi soy is 3 parts dashi, 1 part soy.  When one examines Nobu’s version of sukiyaki sauce (the online version of the Nobu West recipe can be found at http://books.google.com/books?id=wPMvfj0W7isC&lpg=PP1&pg=PA172#v=onepage&q&f=false), it’s basically a 5:1 dashi to soy mix with an additional 1 part each of mirin, sake, sugar. So basically, Nobu’s sukiyaki sauce is a ‘beefed up’ dashi soy with sake, mirin and sugar.

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