From Niki Nakayama's kitchen · n/naka, Los Angeles
shake · dressing
★ STARRED KITCHENIndigostreet Dashi Tsuyu
From a starred kitchen
Ratio
DASHI 240MIRIN 60SOY SAUCE 60
Ingredients
- DASHI240 ml
- MIRIN60 ml
- SOY SAUCE60 ml
- DAIKON115 g
Method
- Pour to the lines in order (bottom → top): DASHI, MIRIN, SOY SAUCE.
- Add finishing notes: DAIKON.
- Cap the jar and shake until emulsified.
Provenance
Japanese kaiseki chef of Michelin-starred n/naka in Los Angeles. California ingredients structured into multi-course kaiseki; documented in Chef's Table.
Originally published as Dashi Tsuyu.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Niki Nakayama / Gaggenau Black Jacket Society (published as “Dashi Tsuyu”). Full citation lives in Provenance.