Cooking Basics: How to Make Dashi Soy Sauce

1. 1

   Put the soy sauce, mirin and konbu seaweed into a pan and bring to a boil.

2. 2

   Add the bonito flakes.

3. 3

   Turn off the heat, and leave to rest overnight.

4. 4

   Strain the liquid the next day, and transfer to a clean container.

5. 5

   You'll make about 350 ml of dashi soy sauce, which will last for about 2 weeks in the refrigerator.

6. 6

   The strained off bonito flakes can be microwaved to evaporate the moisture, then pulverized in a blender to turn into furikake.

7. 7

   If you simmer the konbu seaweed and bonito flakes with water added for a long time, you can make konbu tsukudani too.

* Per serving · 4 servings · Values may vary.

No additional tips available.