- 1 cup dashi
- 1/4 cup mirin
- 1/4 cup tamari or soy sauce
- Combine ingredients in a small saucepan; bring to a slow simmer. Set aside and keep hot until ready to use.
- Chef John Recommends: A crisp, non-oaked Sauvignon Blanc with good acidity. Alternative Pours: Pinot Grigio, or a sparkling Cava from Spain. This might also be a chance to expand your wine horizons and try a Vermentino or Verduzzo from Italy.
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