PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Indigostreet Dashi Tsuyu

Independent adaptation of a publicly published Niki Nakayama recipe. Not affiliated with, sponsored by, or endorsed by Niki Nakayama.

Niki Nakayama's Indigostreet Dashi Tsuyu, from the published recipe.

Ratio

Ratio by volume: Dashi 240 ml, Mirin 60 ml, Soy Sauce 60 ml
Dashi 240 mlMirin 60 mlSoy Sauce 60 ml

Ingredients

  • Dashi — 1 cup dashi broth (240 ml)
  • Mirin — 2 fl oz (60 ml)
  • Soy Sauce — 2 fl oz (60 ml)
  • Daikon — 4 oz (115 g) grated optional for service

Method

  1. Pour to the lines in order (bottom → top): Dashi, Mirin, Soy Sauce.
  2. Add finishing notes: Daikon.
  3. Cap the jar and shake until emulsified.

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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.

Adapted from a Niki Nakayama recipe (Niki Nakayama / Gaggenau Black Jacket Society).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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