Umam Fres Small Recipe

Combine base liquids

In a small bowl or jar, whisk together soy sauce, mirin, rice vinegar, sesame oil and neutral oil until combined.

Add fish sauce, shiro miso, and dashi concentrate (or 1 tsp mushroom soaking liquid). Whisk vigorously to dissolve the miso into the liquids. If using a jar, tighten the lid and shake until smooth.

Stir in honey (or agave), lime juice, grated ginger and minced garlic. Taste and adjust: add a little more honey if too salty, a few drops more lime if it needs brightness.

Finish with a pinch of white pepper. Let the dressing sit for 5 minutes at room temperature to allow flavors to meld. The miso and dashi provide the rich umami note central to this recipe.

Prepare the vegetables: Wash and thoroughly dry mixed baby greens. Thinly slice the cucumber, shred the napa cabbage, julienne the carrot, and cook/shell edamame if not already cooked.

Place the baby greens in a medium bowl. Add shredded napa cabbage, sliced cucumber, julienned carrot and edamame. Toss lightly to combine so the textures are evenly distributed.

Right before serving, drizzle about 1 tablespoon of the umami dressing over the salad base (reserve extra dressing to the side for guests). Toss gently but thoroughly so leaves are lightly coated—avoid overdressing to keep the salad light.

Transfer the dressed salad to a small serving bowl or plate (this recipe is sized 'small').

Scatter sliced scallion, toasted sesame seeds, crispy fried shallots (or garlic), and nori strips over the top for crunch and added umami aroma.

If using, finish with a small pinch of bonito flakes and a few micro cilantro or mitsuba leaves for freshness. Serve immediately so the greens remain crisp.