Noma-Inspired Dashi Vinaigrette
Inspired by Noma’s 2015 Tokyo residency — Japanese ingredients through a Nordic fermentation lens. From The Noma Guide to Fermentation.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Ichiban dashi (first-extraction) | 80 ml |
| Rice vinegar (high-quality, e.g. Uchibori) | 40 ml |
| Light soy sauce (usukuchi) | 20 ml |
| Shio koji (salt koji) | 20 g |
| Neutral oil (cold-pressed rapeseed or grapeseed) | 60 ml |
| Yuzu juice | 15 ml |
| Kombu oil (kombu steeped in neutral oil overnight) | 15 ml |
| Mirin (nikiri — alcohol cooked off) | 10 ml |
Method
- Ichiban dashi: Steep 10 g kombu in 100 ml water at 60°C for 1 hour. Add 10 g katsuobushi, steep 5 min, strain.
- Kombu oil: Steep a 10 cm piece of kombu in 100 ml neutral oil at room temperature for 24 hours. Strain.
- Combine dashi, rice vinegar, soy sauce, and shio koji. Whisk until koji is dispersed.
- Stream in neutral oil and kombu oil while whisking.
- Add yuzu juice and nikiri mirin. Strain through fine sieve if desired.
Notes
Shio koji adds enzymatic depth and mild sweetness — the secret weapon. Deliberately delicate.
Pairs with: Microgreens, raw vegetables, sashimi-grade fish.
Sources:
- The Noma Guide to Fermentation by René Redzepi & David Zilber
Japanese-Asian · Salad-Dressings · Salad-Dressing-Techniques