Umami demands attention, precision, and understanding. It remains widely misunderstood, yet is an essential flavor in the ...

The secret ingredient? Kombu. If you're not familiar, kombu is a type of kelp, often used to make dashi. Momofuku's soy sauce is infused with this seaweed, to add extra dimensions, enhancing the ...

Bonito flakes and kombu are the main ingredients in dashi – a light stock used to make all sorts of Japanese dishes. Chef Shuko Oda mixes bonito flakes with soy sauce to make a filling for her o ...

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

Add cauliflower, water and kombu. Bring to a boil, reduce heat and simmer until cauliflower is fork-tender, 5 minutes. Stir in soy sauce and ponzu. Discard kombu. Working in two batches ...

5. Make a kudzu dipping sauce: Pour the kombu dashi, mirin and soy sauce into a pot and place over heat. Bring to a gentle boil and then add the kudzu slurry. Once it thickens, set aside to let it ...

Take the kombu out of the water and set aside ... into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes.