Homemade Additive-free Daishi Soy Sauce

1. 1

   Put the kombu in a food processor and process it until powdered.

2. 2

   Do the same with the dried shiitake mushrooms (make a large amount and keep it in stock for later use).

3. 3

   In a large container, combine the soy sauce, sake, and bonito flakes, put the kombu and shiitake powder in a paper tea filter, then let it sit in the soy sauce overnight.

4. 4

   After letting it sit overnight, bring it to boil on medium heat, then cool.

5. 5

   Store in the refrigerator after it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.