Beef, mushrooms, some soy products, and the Japanese fish stock called dashi, are said to be rich in umami, the "fifth taste" inadequately translated as savory.

Ever in search of taste orgasms, I have come up with this recipe which I'm happy to share with my foodie friends. Enjoy, and please give me some feedback after you've tried it.


Ultimate Umami Sauce

1 cup dashi (instant, available at Asian stores, is OK)
1 cup dried-shiitake soaking liquid
1 cup chicken stock
1 tsp demiglace (if you don't make your own, look for a product called Classic Demi-Glace, made by MoreThanGourmet)
1/4 cup amontillado sherry
1 tsp golden miso
1/3 cup heavy cream

Combine dashi, mushroom liquid and chicken stock and reduce by half. Dissolve demiglace in broth mixture. Add sherry and reduce by half again.
Stir in miso and cream. Reduce slightly more.
Great on beef, lamb, roasted chicken, or sauteed mushrooms.

Cheers,
Michael