How to Make Dashi Soy Sauce
Let's broaden the scope of Japanese cuisine by preparing Dashi Soy Sauce, which is milder and more flavorful than regular soy sauce. It adds an aromatic twist to your dishes, enhancing their flavors even further.
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Servings: 1 batch (1 batch = about ½ cup/120 ml)
Ingredients
- ⅓ cup soy sauce
- 2 Tbsp sake
- 2 Tbsp mirin
Dashi ingredients:
- ¼ cup bonito flakes (katsuobushi)
- 0.05 oz kombu (dried kelp)
Instructions
- Put sake and mirin in a pot and simmer over low heat for 1-2 minutes until the alcohol content evaporates (until the distinct aroma dissipates).
- Pour soy sauce into the pot and heat it until it begins to boil. Once boiling, turn off the heat, add bonito flakes, and let it steep for 2 minutes. Strain the mixture through a fine mesh sieve into a container.
- Add kombu to the container and let it soak for 3-9 hours. After soaking, remove the kombu.
Notes
- You can store it in the refrigerator for up to 3 weeks.
Nutrition
Calories: 188kcal
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