Honey Dashi Sauce

Fresh spring vegetables in a and sweet dashi sauce. The secret is to use whole eggs for the sauce and to add the oil in small portions at a time so that it emulsifies nicely without separating. Add root vegetables and other vegetables that are difficult to heat first, then add those that are easier to heat later. Feel free to arrange the vegetables of your choice, such as spring cabbage or bamboo shoots.

More from: Double-Aging Soy Sauce Original Dashi

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Ingredients

2 Servings

2 stalks of Asparagus
1/2 bunches of Japanese Parsley
1 Small fresh onion
3.5oz Small broccoli
6 Snow peas
1/4 of carrot
2 sausages
2/3 cup oil of your choice
[A] 1 egg
[A] 1 tbsp of vinegar
[A] 1 tbsp of honey
[A] 1/2 tsp of salt
[B] 1 packet of Kayanoya Original Dashi Stock Powder (remove from the packet)
[B] 2 tbsp of ground white sesame seeds
[B] 1 tbsp of Kayanoya Double-Aging Soy Sauce

Directions

Cut the vegetables so that they are uniform in size. Peel the hard skin from the root end of the asparagus.
Put [A] in a food processor and stir. When well mixed, add oil a little at a time, stirring further to blend.
When the mixture is emulsified, add [B] and mix well.
Steam carrots, fresh onions, broccoli, asparagus, and sausage. 1 to 2 minutes later, add peas continue to steam.
When cooked through, turn off the heat, add the celery, cover with a lid and steam for 1-2 minutes.
Serve with the dip.