A vegetarian dashi sauce made with kombu, soft tofu, crown daisies, carrots, and green onion, featuring a flavorful combination of dashi stock, soy sauce, and sugar thickened with cornstarch and cold water.
1: In a small sauce pan, add dashi stock, soy sauce, and sugar.
2: Turn heat on to medium and bring to a simmer.
3: Once simmering, combine the cornstarch with cold water in a small bowl to make a slurry.
4: Slowly drizzle the slurry into the pot while mixing with a whisk.
5: Bring to a boil, then remove from heat.
