Name: Umami Sauce
Total time: 1 h 5 min
Ingredients: ½ cup sake; ¼ cup soy sauce; ¼ cup water; ¼ cup unseasoned rice vinegar, divided; 3 tablespoons sugar; ¼ ounce dried porcini mushrooms, rinsed; 1 tablespoon instant dashi, such as Hondashi; 1 tablespoon oyster sauce; 1 small shallot, sliced thin; 2 garlic cloves, smashed and peeled; 1 tablespoon cornstarch

Why This Recipe Works

For a sauce jam-packed with savory umami, we rely on some pantry powerhouses: sake, soy sauce, dried mushrooms, and oyster sauce. One of the key ingredients here is instant dashi, a powdered version of the fundamental stock of Japanese cuisine. It’s got a subtle seafood flavor, mellow smokiness, and a huge punch of umami, bringing tons of depth to the sauce. We balance the rich-tasting mixture with sugar and vinegar and add shallots and garlic for an allium bite. We simmer everything together, let it all steep, and then strain it and thicken it to a glossy, dippable consistency with a cornstarch slurry.

Before You Begin

Look for instant dashi in well-stocked supermarkets, in Asian markets, or online. This sauce is great with seared steak or tuna, pork, chicken, noodles, and dumplings, among other things. To see more of our favorite make-ahead sauces featured in Sauce Week, check out this collection.

Instructions

Combine ½ cup sake; ¼ cup soy sauce; ¼ cup water; 3 tablespoons rice vinegar; 3 tablespoons sugar; ¼ ounce dried porcini, rinsed; 1 tablespoon instant dashi; 1 tablespoon oyster sauce; 1 thinly sliced small shallot; and 2 smashed and peeled garlic cloves in small saucepan and bring to boil over medium heat. Lower heat slightly and cook at strong simmer for 5 minutes. Remove from heat and let steep for 15 minutes.

Combine 1 tablespoon cornstarch and remaining 1 tablespoon rice vinegar in small bowl. Strain sake mixture through fine mesh strainer into second small saucepan. Whisk cornstarch mixture into sake mixture. Bring to boil over high heat and cook until fully thickened, 30 to 60 seconds. Let cool to room temperature, about 30 minutes. Transfer to squeeze bottle or airtight container. Store at room temperature for up to 3 weeks.