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Tai Dashi Consommé recipe served on a plate, by Pekin the Chef

Jun 04 2026

Restaurants›Miku Vancouver›Tai Dashi Consommé Recipe

Tai Dashi Consommé Recipe

Name: Miku Vancouvers Tai Dashi Consommé Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g Tai fish bones; 2000 ml Water; 10 g Kombu (dried kelp); 30 g Shiitake mushrooms (dried); 50 ml Soy sauce; 50 ml Sake; 30 ml Mirin; 100 g Fresh shiitake mushrooms, sliced; 20 g Mitsuba leaves; 1 tsp Yuzu zest; to taste Salt

Inspired by Miku Vancouver

Time1h

Serves4

Tai Dashi Consommé with shiitake, mitsuba, and yuzu.

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Ingredients

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Broth

1 1/8 lb (500 g) Tai fish bones

8.45 cup (2000 ml) Water

1/3 oz (10 g) Kombu (dried kelp)

1.06 oz (30 g) Shiitake mushrooms (dried)

3 3/8 tbsp (50 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Sake

2.03 tbsp (30 ml) Mirin

Garnish

3 1/2 oz (100 g) Fresh shiitake mushrooms, sliced

0.71 oz (20 g) Mitsuba leaves

1 tsp Yuzu zest

to taste Celtic sea salt

Method

Prepare the Broth

Make the Dashi

In a large pot, combine tai fish bones, water, kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat.

Simmer

Once it reaches a simmer, reduce heat to low and let the broth simmer for about 30 minutes. Skim off any impurities that rise to the surface.

Strain

After 30 minutes, remove from heat and strain the broth through a fine-mesh sieve to remove solids. Return the clear broth to the pot.

Season

Add soy sauce, sake, and mirin to the clear broth. Adjust seasoning with salt to taste and let it simmer for an additional 10 minutes.

Prepare the Garnish

Sauté Mushrooms

In a separate pan, lightly sauté the fresh shiitake mushrooms until tender, about 3-4 minutes.

Prepare Serving

Place a handful of sautéed shiitake mushrooms in serving bowls. Pour the hot dashi consommé over the mushrooms.

Garnish

Top with mitsuba leaves and yuzu zest before serving. Enjoy the fragrant and delicate flavors!

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