Previously, on tastingmenu.wordpress.com –
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.