Until recently, I didn't know the existence of "white dashi". Born in Tokyo and raised in Tokyo, my parents and relatives are mostly Yamanashi ... I don't know if that's the case, but I didn't even pick it up at the supermarket because I wasn't at my parents' house in the first place.

Shirodashi is a Japanese-style liquid seasoning made from white soy sauce and light soy sauce, and from dried bonito and kelp, but with sugar and mirin. It can be diluted or sprinkled as it is according to the dish, so it is a relatively versatile seasoning like concentrated noodle soup (it seems).

At my home, "Somi no Tsuyu" has been in that position for many years and is often used, but this alone makes the dishes almost the same seasoning. So this time, I recommended white sashimi, so I decided to introduce it anew. Of course, I think it is a seasoning that is widely known regardless of the place of origin, so in this article, I will mainly introduce recipes that I found to be "unexpected discoveries."


◆ I don't want to use it only once

In my experience, unfamiliar seasonings can come into play "once". This has ruined nam pla and mysterious herbs in the past.

That was too wasteful, so I prepared "Yamaki's Cooking White Dashi Recipe " (Gentosha Renaissance) as a textbook, and purchased the "Kappo White Dashi" that had just been increased. This should be perfect ...


If you lick it as it is, you can feel the mellow aroma and saltiness of the golden liquid. It seems to fit anything, but it also feels elusive. Well, how do you use it?


◆ I was convinced by the bitter gourd champuru I made for the first time

When I was glancing at the recipe book, I found Goya Chanpuru, so I'll try to make it as a starting point. Seasoned only with white (1 tbsp). Then, a surprisingly full-scale finish! I thought it wouldn't be the taste I ate in Okinawa until now, but it was so easy !? It's delicious enough to beat. Although it is slightly dashi, it is not too salty and you can feel the taste of the ingredients. This is the birth of a strong rice partner this summer.


◆ Can be used in addition to Japanese food! "Japanese-style ratatouille"

Shiro-dashi has a strong image of being used for crunchy Japanese food such as chawanmushi and boiling, but according to the recipe book, it seems to be suitable for other than Japanese food.

From that, I made "Japanese-style ratatouille", which is an arrangement of the French vegetable stewed dish "ratatouille". Fry bite-sized eggplant, zucchini, onions, and chicken, add tomatoes, white sauce (25 ml), and water (50 ml), cover and simmer for 5 to 6 minutes. The white soup is hard to color in the dishes, so it looks like the colorful ratatouille itself. However, it is a Japanese-style stew with a good taste. Especially, the eggplant that melts when the soup is soaked in is excellent! It's slightly sweet and refreshing, and looks good even when you don't have an appetite.


◆ When you don't have the time or materials, you can use Japanese-style Peperoncino!

Even if you want to make something quickly and eat it, you can make a different Japanese-style pasta if you have white pasta. In the same way as making peperoncino, heat chopped garlic, hawk claws (sliced) and olive oil over low heat, stir-fry cabbage, add boiled spaghetti, and finally season with white sauce (3 tablespoons).


The cabbage is also colorfully finished. It was simple but rich and delicious, and was very well received by the family members who were present.

◆ Can also be used for soup

I would like to recommend "cold soy milk soup" on a hot summer morning. Simply add white soybean milk (300 ml) and mix, and sprinkle with colorfully chopped paprika and zucchini. The soy milk had a faint scent of soup stock, making it easier to drink than just drinking it.


So far, I have introduced some recipes, but what I can say in common is that cooking is very easy because "the taste is determined only by the whiteness". I've been asked many times by my family, "Is this just the white that I really use?" Instead of worrying about running out, it's likely to get a new regular position in the fridge. For those who have already mastered it, the repertoire may expand further depending on how it is used.


* All the amounts in the article are for 2 people