Dashi Butter

Let it steep for 30 minutes.

Dashi butter. 1 sheet kombu 1 x 4 1 tsp light soy sauce. Place the clump of butter onto a small sheet of plastic wrap and fold the wrap into a cylinder. Add steak and cook as desired.

Splash of Sake optional Water. Bonito is actually flakes of incredibly finely shaved dried and fermented fish. Place butter in a frying pan over medium heat.

Steps to make the butter dashi udon. Hondashi actually contains a little bit of this umami seasoning. The udon should be slightly undercooked so when you cook with the sauce its not too soft.

1 handful katsuobushi flake or bonito flake. 1 Tsp of Sweet Soy Sauce. Once the grits are cooked through plate up and top with green onions and Miso Butter.

2 tbsp of mirin. Add dashi and stir until dissolved and butter has melted. Holding each end tightly roll the butter into a tight package.

Simmer for a minute and strain. In a pan melt 15 tbsp of butter. I call it Dashi butter because it has the two main ingredients that create Japanese Dashi broth seaweed and bonito.