All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

1. 1

   Put all the ingredients except the nori seaweed and sesame seeds into a pan and turn on the heat.

2. 2

   Once it comes to a boil, turn the heat down to low and simmer.

3. 3

   Continue simmering for 15 to 20 minutes until the liquid has reduced by 2/3.

4. 4

   Take the pan off the heat, and let cool.

5. 5

   When it's cooled, strain it through a fine meshed sieve or paper towels.

6. 6

   You'll end up with about 500 ml of dashi.

7. 7

   How to reuse leftover bonito flakes: Spread it out on parchment paper-lined baking sheet.

8. 8

   Bake in an oven preheated to 195-210F/90-100C.

9. 9

   Around the time you've forgotten about it, it will be nicely dried (about 1 hour).

10. 10

    P.S.

11. 11

    Be careful not heat the oven too high, this will dry out the flakes.

12. 12

    You can also dry-roast in a frying pan.

13. 13

    Add finely shredded nori seaweed and white sesame seeds, for gorgeous, delicious bonito flake furikake!

14. 14

    Store in an airtight container in the refrigerator.

15. 15

    I recommend eating this with rice!

16. 16

    It's so good!

* Per serving · 4 servings · Values may vary.

No additional tips available.