All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)
I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.
If you store the sauce in an airtight container in the refrigerator, it will keep for a long time, so there's no need to worry about a best-by date.
Combine with sugar and reduce to make a sweet-savory sauce. Add vinegar to make a dipping sauce for gyoza dumplings. Dilute with water, add a little mirin and salt and bring to a boil to make a noodle soup for udon or soba. You can use it generously in simmered dishes as well. Recipe by Kinakorin
All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)
I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.
If you store the sauce in an airtight container in the refrigerator, it will keep for a long time, so there's no need to worry about a best-by date.
Combine with sugar and reduce to make a sweet-savory sauce. Add vinegar to make a dipping sauce for gyoza dumplings. Dilute with water, add a little mirin and salt and bring to a boil to make a noodle soup for udon or soba. You can use it generously in simmered dishes as well. Recipe by Kinakorin
Cooking Instructions
- 1
Put all the ingredients except the nori seaweed and sesame seeds into a pan and turn on the heat. Once it comes to a boil, turn the heat down to low and simmer. Continue simmering for 15 to 20 minutes until the liquid has reduced by 2/3.
- 2
Take the pan off the heat, and let cool. When it's cooled, strain it through a fine meshed sieve or paper towels. You'll end up with about 500 ml of dashi.
- 3
How to reuse leftover bonito flakes: Spread it out on parchment paper-lined baking sheet. Bake in an oven preheated to 195-210°F/90-100°C. Around the time you've forgotten about it, it will be nicely dried (about 1 hour). P.S. Be careful not heat the oven too high, this will dry out the flakes. You can also dry-roast in a frying pan.
- 4
Add finely shredded nori seaweed and white sesame seeds, for gorgeous, delicious bonito flake furikake! Store in an airtight container in the refrigerator. I recommend eating this with rice! It's so good!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Easy & Convenient Dashi Soy Sauce Easy & Convenient Dashi Soy Sauce
I remade a recipe that my mother taught me.Step 2: Line the colander with a paper towel when you strain the broth.You can use this to serve udon noodles, chilled tofu, boiled greens, stews etc.Adjust the amount of mirin to suit your tastes.Step 3: You can also make this by adding the konbu to the mirin and soy sauce and keeping the mixture in the fridge for 1/2-1 day. After you remove the konbu, you can add it to the bonito flakes. Recipe by Yuuyuu0221
-
Farmhouse Recipe: All-Purpose Dashi Soy Sauce Farmhouse Recipe: All-Purpose Dashi Soy Sauce
Because storebought mentsuyu doesn't have a strong umami flavor, I made this homemade mentsuyu using mackerel flakes. They are used for a very strong umami flavor to make soba dipping sauce.The mentsuyu noodle dipping sauce you get at soba restaurants uses mackerel flakes; that's why it's so tasty. These flakes give out so much umami flavor.If using this as mentsuyu, make sure to dilute as follows:Pouring sauce - 1 part all-purpose soy sauce : 4 - 5 parts waterDipping sauce - 1 part all-purpose soy sauce : 2 - 3 parts water. Recipe by FarmersK -
Homemade Dashi Soy Sauce Homemade Dashi Soy Sauce
Not much back story here. I use this sauce on dishes like my "Fusion Kamatama Udon".
-
Cooking Basics: How to Make Dashi Soy Sauce Cooking Basics: How to Make Dashi Soy Sauce
My mother learned this recipe ages ago from a TV program, and passed it down by word of mouth. Every since I've been making it regularly. You can buy dashi soy sauce, but it's hard to figure out how concentrated they are, plus they often have preservatives, so I no longer buy the market brands.The key is to let it rest overnight before straining it. If you strain it too early, the umami of the bonito flakes won't transferred to the soy sauce. It's a waste to throw away the strained off bonito flakes, so eat the remains as a rice accompaniment or tsukudani (simmered in soy sauce). I did make tsukudani but I forgot to take a photo. Recipe by Otsuji -
Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules
I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai* -
Doubled Dashi Stock Punch Makes it Tasty: Tuna, Mayonnaise, and Soy Sauce Pasta Doubled Dashi Stock Punch Makes it Tasty: Tuna, Mayonnaise, and Soy Sauce Pasta
I love tuna and mayonnaise, and thought it might be tasty with pasta too.Mix the pasta rapidly as soon as you add to the frying pan, and turn off the heat immediately. If you let it cook too long, the pasta will get dry, harden, and may stick to the pan. If it does stick, drizzle a little more olive oil and toss. For 1 serving. Recipe by Nanaiku -
Quick and Easy Tofu and Egg Simmered in Dashi Soy Sauce Quick and Easy Tofu and Egg Simmered in Dashi Soy Sauce
When I was poor, I had this a lot. It's easy to make.If you want to make something nice in not a lot of time, I recommend this.If you want a deeper taste, cut the tofu thinly. If you prefer a lighter taste, cut the tofu thicker. You can also eat it without cutting!Please adjust the amount of eggs according to the amount of people you are serving. Recipe by Mokako -
Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi
If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa -
Dashi -All-purpose Japanese Soup Stock- Dashi -All-purpose Japanese Soup Stock-
You can use instant dashi, but if you want to make your own, here are the instructions.https://youtu.be/tziPTvs2Ih4
-
Simple Japanese Dashi Stock Simple Japanese Dashi Stock
Dashi is base of many Japanese food. But it sounds really difficult to make, and even people in Japan are feeling it is not something they can make at home.Actually, it is really simple and easy to make!Please try my simple dashi recipe. You need only 2 main ingreditns!You will be surprised how easy to make, and you can use this for tons of Japanese food recipes!You can store is for 1 month in freezer, and 1 week in fridge.
-
Easy and Flavorful Japanese Soup Stock (Dashi) Easy and Flavorful Japanese Soup Stock (Dashi)
I came up with a way to make Japanese soup stock easily!This is a basic dashi broth that you can use in a variety of dishes. Recipe by Kodomoto Tsukuru Uchigohan -
All-Purpose Dengaku Miso Sauce All-Purpose Dengaku Miso Sauce
My hubby loves red miso dengaku sauce... but I don't like the taste of readymade ones because they seem too harsh to me.Since we both love sesame seeds, I've used this recipe forever.I think this type of recipe already exists out there, but since everyone here loves it so much I uploaded it.Make sure not to over-reduce the sauce in Step 2. If you do and the sauce becomes too concentrated, add 1 tablespoon of water at a time to thin it out. Recipe by *ai*
More Recipes
- Prawn and Tuna Curry Cream Pasta
- Tuna and Bacon Tomato Cream Pasta
- Velvety Cream Pasta
- Pasta alle Vongole Bianco
- Isis' Pasta Aglio, Olio E Peperoncino
- Basic Pasta alle Vongole
- Homemade Dried Tomatoes and Firefly Squid Pasta
- Everyone Loves This! Mayonnaise Soboro Sushi Rolls
- Grilled Honey Sesame Chicken Kabobs
- Mexican Shells
Comments