* Quantities are a guide. Adjust to taste.
water 6000cc, kombu 90g, dried bonito flakes 90g
Place the kombu in the water and keep it in the refrigerator overnight. The next day, set it over heat, hold it at 60°C, and extract by simmering for 2 hours. Remove the kombu and bring to a boil, add the dried bonito flakes, and strain.
clear soups, hot pot broth, soba, udon broth, tempura dipping sauce, and vinegar dressings in general
For the kombu and dried bonito flakes left over from making the base Dashi: water at 10 times their weight, plus dried bonito flakes equal to 10% of the total amount.
Weigh the used kombu and dried bonito flakes, add 10 times that weight of water and dried bonito flakes equal to one tenth of the total weighed amount, and set over heat. Extract by simmering for about 15 minutes, then strain.
happō dashi, hitashi-ji, simmered dishes in general, nanban-zuke (vinegar-marinated fried dish), mustard pickle sauce
water 6000cc, kombu 120g
Place the kombu in the water and keep it in the refrigerator overnight. The next day, set it over heat, hold it at 60°C, and extract by simmering for 2 hours. Remove the kombu and bring to a boil, then let cool before use.
gin-an, bekko-an, and the like
(ratio) niban dashi 15 : light soy sauce 1 : mirin 0.5
Combine the measured seasonings and set over heat. Once it boils, remove from the heat.
root vegetables, simmering liquid for white fish
(ratio) niban dashi 12 : light soy sauce 1 : mirin 0.2
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
spinach, komatsuna (Japanese mustard spinach), and other leafy greens
water 1800cc, kombu 50g, roasted soybeans 20g, dried carrot peel 10g, dried gourd strips (kanpyo) 20g
Dry-roast the soybeans in advance in a frying pan over low heat, and sun-dry the carrot peel. Combine the measured ingredients and set over heat. Extract over low heat for about 1 hour, then strain before use.
shōjin cuisine in general (simmered vegetables, kenchin soup)
(ratio) dashi 18 : light soy sauce 1 : mirin 0.5
Combine the measured seasonings and set over heat. Once it boils, remove from the heat.
hot pot dishes in general — yosenabe (mixed hot pot), beef shabu-shabu, crab sukiyaki
bitter orange juice (daidai) 1000cc : dark soy sauce 100cc, dried bonito flakes 30g, kombu 30g
Combine the measured ingredients and leave to stand in a container for 1 week. Because it contains dried bonito flakes, strain before use.
vinegared dishes in general — shirako (fish milt), crab, monkfish liver (ankimo) — and ponzu for sashimi (crab, white fish)
dashi 500cc, mirin 80cc : sake 100cc, dark soy sauce 100cc, dried bonito flakes 20g, kombu 20g
Set the sake and mirin over heat first to cook off the alcohol. Then add the other seasonings, set over heat, and let cool. Because it contains dried bonito flakes, strain before use.
cold soba in general (zaru soba, mori soba)
dashi 1100cc, dark soy sauce 100cc, mirin 100cc, dried bonito flakes 30g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use. Because it contains dried bonito flakes, strain before use.
hot soba in general (kake soba, tempura soba, herring soba)
water 200g, dark soy sauce 120g, tamari 60g, granulated sugar 30g, kombu 5g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
udon broth (Kansai-style), ramen
dashi 600cc : dark soy sauce 200cc, mirin 200cc
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
cold udon in general (zaru udon)
dashi 2200cc, dark soy sauce 200cc : mirin 200cc, dried bonito flakes 30g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Because it contains dried bonito flakes, strain before use.
hot udon in general (kake udon, tempura udon)
dashi 1500cc, kaeshi 680g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
cold udon in general (zaru udon)
dashi 4500cc, kaeshi 380g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat.
hot udon in general (kake udon, tempura udon)
chicken bone broth 300g, kaeshi 300g, chicken fat 10g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat.
ramen in general
sake 1800cc, mirin 2160cc, eel bones 1kg, tamari 180cc, coarse sugar (zarame) 100g
Grill the eel bones in advance and add them when setting the pot over heat. Once it boils, reduce the heat to low and reduce by one tenth of the total amount (leave nine tenths). Remove the eel bones and let cool before use.
unadon (eel rice bowl), unaju (eel in a lacquered box), kabayaki (soy-glazed grilled eel)
sake 360cc, dark soy sauce 540cc, mirin 1080cc, tamari 180cc, sugar 120g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat.
tendon (tempura rice bowl) in general
(ratio) dashi 4 : dark soy sauce 1 : mirin 1
Combine the measured seasonings and set over heat. Once it boils, remove from the heat.
dipping sauce for tempura in general
dark soy sauce 1260cc, tamari 540cc, sake 1800cc, mirin 1800cc, grilled scallion (3 stalks), dried chili pepper (3 pods), chicken carcass (3), starch syrup (mizuame) 180cc
Grill the scallions under a broiler over low heat for about 1 minute. (Or grill them in a frying pan on both sides until browned.) Combine the measured seasonings and set over heat. Once it boils, reduce the heat to low and reduce by one tenth of the total amount (leave nine tenths). Scoop out the scallions with a skimmer.
chicken teriyaki, chicken yawata-maki (chicken rolled around burdock root)
mirin 1800cc, sake 1080cc, dark soy sauce 1170cc, tamari 180cc, coarse sugar (zarame) 50g, sea bream bones (3)
Grill the sea bream bones in advance. Set the mirin and sake over heat first to cook off the alcohol. Add the remaining seasonings and the sea bream bones together Reduce by one tenth of the total amount (leave nine tenths). Remove the sea bream bones and let cool before use.
grilled teriyaki fish in general (yellowtail, salmon, cod)
boiled-off red wine (nikiri) 540cc, boiled-off sake (nikiri) 540cc, dark soy sauce 360cc, tamari 54cc, unsalted butter 30g
Set the red wine and sake over heat first to cook off the alcohol. Add the remaining seasonings and bring to a boil once, then remove from the heat. Let cool before use.
steak in general (loin, sirloin, and fillet)
niban dashi 450cc, grain vinegar 225cc, sugar 50g, light soy sauce 67cc, dark soy sauce 22cc
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
fish in general (white fish, blue-skinned fish, small fish)
(ratio) niban dashi 10 : light soy sauce 1 : mustard powder dissolved in water 0.5
Combine the measured seasonings and mix well. Take care that the mustard does not form lumps.
rapeseed blossoms (nanohana), turnip, napa cabbage
dark soy sauce 2000cc, sake 300g, mirin 200g, tamari 250g, kombu 2 sheets, dried bonito flakes 80g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Skim, leave to stand overnight, then strain.
sashimi, ponzu, seasoning in general
egg yolk 1, vegetable oil 180cc
Put the egg yolk in a bowl and add the vegetable oil little by little, mixing.
hidden flavor accent in shinjo mixture, topping for grilled dishes (Spanish mackerel nataneyaki: grilled fish topped with egg and rapeseed blossoms)
white miso 4kg, sake 9 gō (approx. 1620 ml), mirin 180cc, sugar 700g, egg yolks 17
Combine the measured seasonings and mix well, then set over heat, reduce to low heat, and work the paste for about 20 minutes.
eggplant dengaku, karashi-zu-miso (mustard vinegar miso sauce, e.g. firefly squid nuta-ae)
vinegar 30ml, dashi 15ml, dark soy sauce 7.5ml, sake 2ml
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
shellfish in general — ark shell (akagai), aoyagi (round clam)
vinegar 30ml, dashi 15ml, dark soy sauce 15ml, mirin 15ml
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use.
seafood, vegetables, seaweed
sake 7.5ml, vinegar 45ml, dashi 75ml, dark soy sauce 15ml, light soy sauce 15ml, sake 15ml, sugar 5g, dried bonito flakes (a pinch)
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Because it contains dried bonito flakes, let cool before use.
vinegared dishes in general (seaweed, shellfish, white fish, bamboo shoots)
vinegar 30ml, dashi 60ml, dark soy sauce 45ml, sake 2ml, grated daikon 100g
Combine the measured seasonings and set over heat. Once it boils, remove from the heat. Let cool before use. Drain the grated daikon and add it.
grilled fish, fried dishes, dipping sauce for steak
water 600cc, vinegar 400cc, sugar 300g, dried chili pepper (2 pods)
Combine the measured seasonings and set over heat, stirring with a rice paddle. Once the sugar dissolves, remove from the heat. Let cool before use.
pickles — vinegar-pickled myoga (Japanese ginger bud), achara turnip (Nanban-style sweet vinegar pickle)
red vinegar 90cc, kibi sugar (raw cane sugar) 15g, salt 20g
Combine the measured seasonings and set over heat, stirring with a rice paddle. Once the sugar and salt dissolve, remove from the heat. Let cool before use.
nigiri sushi, hand-rolled sushi (temaki), seafood rice bowl (kaisendon), and more
for 540g rice: vinegar 70ml, salt 12g, sugar 40g, kombu 5cm × 5cm (1 sheet)
Combine the measured seasonings and set over heat, stirring with a rice paddle. Once the sugar dissolves, remove from the heat. Let cool before use.
chirashi sushi, inari sushi, and more
egg yolks 4, vinegar 45ml, sugar 30-35g, mirin (a small amount)
Put the egg yolks and seasonings in a pot and heat over a bain-marie. Stirring constantly, watch how it sets; once it thickens, remove from the heat and strain.
seafood, shellfish (shrimp, crab), cucumber, udo (a mountain vegetable), and more
for 100cc of nihaizu or sanbaizu, ginger juice 5cc
Add the stated amount of ginger juice to the nihaizu or sanbaizu.
as a pre-prep dip for seafood, an accompanying vinegar dressing
for 100cc of nihaizu or sanbaizu, grated wasabi 5g
Add the stated amount of grated wasabi to the nihaizu or sanbaizu.
as a pre-prep dip for seafood, an accompanying vinegar dressing
sanbaizu 180cc, sesame paste 30g, dark soy sauce 360cc, rice vinegar 360cc, mirin 360cc, mustard powder 1g
Combine the measured ingredients and mix well.
chicken tenderloin, vegetable salads (aemono)
(ratio) amazu 1 : grated apple 1
Set the amazu over heat, thicken it with potato starch slurry, and cool until set. Add the grated apple and adjust the saltiness.
chicken tenderloin, vegetable salads (aemono)
dashi 900cc, light soy sauce 180cc, vinegar 540cc, sugar 150g
Combine the measured seasonings and set over heat, stirring with a rice paddle. Once the sugar dissolves, remove from the heat. Let cool before use.
vinegared dishes in general (seaweed, shellfish, white fish, bamboo shoots)
red miso 30cc, dark soy sauce 5cc, sugar 5g, mirin 30cc, sesame oil 5cc
Mix the measured ingredients and set over low heat. Once everything is mixed in, remove from the heat.
grilled eggplant, stir-fried pork, dengaku (tofu or konjac)
red miso 30cc, dark soy sauce 5cc, mirin 15cc, sesame oil 5cc, gochujang 5cc, grated garlic 5cc
Mix the measured ingredients and set over low heat. Once everything is mixed in, remove from the heat.
beef, stir-fried dishes, hot pot seasoning, and more
(ratio) water 1 : kuzu starch or potato starch 1
Combine the measured ingredients and dissolve well. When using, add to the boiling combined dashi in a thin stream, little by little, to thicken it.
thickened sauces (an) in general
kombu dashi 720cc, light soy sauce 18ml, mirin 172cc, salt 5cc, kuzu starch or potato starch slurry 50g
Combine the measured seasonings, except the kuzu starch (or potato starch) slurry, and set over heat. Once it boils, reduce the heat and finish by thickening with the kuzu starch (or potato starch) slurry.
chawanmushi, ankake sauce over white fish, kabura-mushi (steamed grated turnip)
kombu dashi 900cc, sake 36cc, mirin 144cc, dark soy sauce 130cc, tamari 36cc, kuzu starch or potato starch slurry 65g
Combine the measured seasonings, except the kuzu starch (or potato starch) slurry, and set over heat. Once it boils, reduce the heat and finish by thickening with the kuzu starch (or potato starch) slurry.
fresh yuba, sea urchin (uni), agedashi tofu
niban dashi 450cc, light soy sauce 35cc, mirin 35cc, grated ginger 10g, kuzu starch or potato starch slurry 30g
Combine the measured seasonings, except the kuzu starch (or potato starch) slurry, and set over heat. Once it boils, reduce the heat and finish by thickening with the kuzu starch (or potato starch) slurry.
steamed vegetables (root vegetables), fried yuba
niban dashi 450cc, light soy sauce 35cc, mirin 35cc, grated daikon 40g, kuzu starch or potato starch slurry 35g
Combine the measured seasonings, except the kuzu starch (or potato starch) slurry, and set over heat. Once it boils, reduce the heat and finish by thickening with the kuzu starch (or potato starch) slurry.
daikon mochi, ankake sauce over fried fish
kombu dashi 500cc, dark soy sauce 75cc, mirin 75cc, sugar 120g, kuzu starch or potato starch slurry 35g
Combine the measured seasonings, except the kuzu starch (or potato starch) slurry, and set over heat. Once it boils, reduce the heat and finish by thickening with the kuzu starch (or potato starch) slurry.
dango (rice dumplings), grilled mochi, tofu steak
gin-an 400cc, matcha 6g
Set the gin-an over heat and bring to a boil, then reduce the heat and add the matcha little by little.
chicken meatballs, fried white fish, fried tofu
gin-an 400cc, sesame paste 50g
Set the gin-an over heat and bring to a boil, then reduce the heat and add the matcha little by little.
grilled eggplant, shrimp tempura
