In its basic form, dashi is a broth made by extracting flavors from ingredients by boiling them. It's used in many aspects of Japanese cuisine, adding umami to dishes and enhancing the flavors of the ingredients it's combined with.
Shirodashi (white dashi) combines dashi with other traditional Japanese ingredients, including mirin and soy sauce, to create a versatile and commonly used Japanese condiment.
- 50ml cooking sake
- 25ml mirin
- 1 tsp soy sauce (available in our Creative Beginnings: Redefining "Wa" Care Package)
- ¾ tsp salt
- 1 tsp katsuobushi dashi (water will suffice if you are in a pinch)
- Combine all the ingredients together and use in dressings, sauces, marinades, soups, hot pots and more!