Butter Dashi

Preparation info
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Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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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.