Dashi Sauce
This quick 10-minute Japanese dashi sauce (ankake sauce) recipe combines rich Dashi broth, soy sauce, mirin, and sake into a glossy, savory sauce. Smooth, comforting, and deeply flavorful, it makes an easy, versatile topping for tofu, vegetables, meat, and seafood.
Servings: 1.25 cups
Ingredients
- 1 tablespoon potato starch or cornstarch
- 2 tablespoons water
- 1 cup Dashi Broth
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce
Instructions
- In a small bowl, mix the potato starch with water to make a slurry.
- In a saucepan over medium heat, combine the dashi, sake, mirin, and soy sauce. Bring to a boil, skimming off any foam that rises to the surface.
- Stir the potato starch slurry, then slowly swirl it into the sauce while stirring constantly. Cook until the sauce thickens.
- Strain the sauce through a fine-mesh sieve to remove any lumps.
- Drizzle the dashi sauce over steamed tofu, or your favorite vegetables, meat, or seafood.
Video
Notes
This recipe yields 1¼ cups (300 ml).
Nutrition
Serving: 1.25cups | Calories: 179kcal | Carbohydrates: 25g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 3053mg | Potassium: 374mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 2mg