Shiro Dashi is a concentrated dashi product that you use in very small amounts to add depth of flavor and umami into your dishes. It's often used as a secre...
Shiro Dashi is a concentrated dashi product that you use in very small amounts to add depth of flavor and umami into your dishes. It's often used as a secret weapon by professional chefs since it doesn't add color but enhances the flavors of the components without imparting too much flavor of its own. Definitely play around with it: add a splash to soups, broths, sautees, marinades, sauces, pasta, or anything really and see how the flavors begin to pop.
For Japanese cooking, you use shiro-dashi to season tamago-yaki, or use it as a base for your udon broth, suimono (clear sipping broths), miso soup, chawanmushi, nimono, etc. But let me say this again: this is a concentrate, so use it in really small amounts. (You use 1 part shiro dashi to 10 parts water to make udon broth, for example). And if you're going to use shiro dashi to enhance your dishes, I'd under-season with salt and then correct salt levels after adding the shiro dashi.
In a nutshell, shiro dashi is dashi + white soy sauce + mirin + sugar. This one is made by Yamaki, a company that specializes in bonito flakes, and so it's a bonito based dashi. White soy sauce is a soy sauce that's made with a larger proportion of wheat to soybeans so the flavors are milder and the color is lighter. For a similar vegetarian option (not made with white shoyu tho), check out the konbu tsuyu.
16.7 fl oz
*Refrigerate after opening
contains wheat, soy, fish
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