Makes 2 cups
Unlike most sauces or gravies, this simple recipe contains little oil and no flour, yet it has a full, delicate flavor and pleasing texture. Serve over grains, vegetables, and noodles.
2 cups Shiitake Dashi (see Shiitake recipes)
1 teaspoon sesame oil
1 small onion, minced
1/2 small bay leaf
1 teaspoon sea salt
1 tablespoon shoyu or tamari
1/2 tablespoon mirin (optional)
3 tablespoons crushed kuzu |
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Prepare stock (dashi). Heat the oil in a medium-sized frying pan or small saucepan. Add onion and sauté 2 to 3 minutes. Add stock, bay leaf, and salt. Gently simmer together 10 to 15 minutes. Add mirin and shoyu or tamari, and cook 1 minute. Remove from heat.
Thoroughly dissolve kuzu in 3 tablespoons cold water and slowly add it to the sauce while stirring briskly. Return pan to heat and bring to a simmer, stirring constantly. Simmer 1 to 2 minutes. Keep gravy hot (not boiling) until serving.
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