Butter Dashi

Ingredients

  • 250 ml (9 fl oz/1 cup) ichiban dashi
  • 30 g (1 oz) shiro dashi
  • 30 g (1 oz) kishibori soy sauce
  • 150 g ( oz) unsalted butter, diced

Method

Heat the ichiban dashi in a small saucepan and bring to a light simmer. Add the shiro dashi and kishibori, and then whisk in the butter. Blend together well using a hand-held blender until smooth and creamy and then keep warm until required.

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