自家製だし醤油 / Dashi-Shoyu

Name: 自家製だし醤油 / Dashi-Shoyu
Prep time: 5 min
Total time: 5 min
Yield: about 8¼ cups (1950 ml)
Cuisine: Asian
Ingredients: 150 g Dried Umami Mix Dried Umami; 3 cups + 1/4 cup soy sauce (780 ml) Soy Sauce; 3 cups + 3/4 cup mirin (900 ml) Mirin

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

CONDIMENT · NOODLES & SEAFOOD

In the published recipe, this is the condiment for おうちごはん recap.

Seiji Yamamoto's dashi-shoyu, a table soy for noodles.

On the jar

DASHI-SHOY

Method: shake
Yield: about 8¼ cups
Ingredients: 3
Jar batch: 0.15× recipe

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Ratio

MIRIN 900 mlSOY SAUCE 780 ml

Ingredients

Dried Umami150 g Dried Umami Mix
Soy Sauce3 cups + 1/4 cup soy sauce (780 ml)
Mirin3 cups + 3/4 cup mirin (900 ml)

Method

Pour to the lines in order (bottom → top): MIRIN, SOY SAUCE.
Season to finish: DRIED UMAMI (to taste).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 3 stars · 4 national awards

自家製だし醤油 / Dashi-Shoyu★★★ KITCHENOn the jar: DASHI-SHOY
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Soy Sake Mirin MarinadeNATIONAL AWARD WINNEROn the jar: SOY SAKE MIR

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Provenance

Seiji Yamamoto. Japanese / kaiseki. Cited awards include: Michelin 3* (Nihonryori RyuGin); Le Chef 100.

Adapted from a Seiji Yamamoto recipe (Seiji Yamamoto / NHK Professional (おうちごはん recap)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Seiji Yamamoto / NHK Professional (おうちごはん recap) (published as “自家製だし醤油 / Dashi-Shoyu”). Full citation lives in Provenance.

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