How to Make Dashi Soy Sauce
Let's broaden the appeal of Japanese cuisine by making Dashi Soy Sauce, which is milder and more flavorful than regular soy sauce. It adds an aromatic twist to your dishes, enhancing their flavor 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)
- a small piece of kombu (dried kelp) (about 0.05 oz/1.5 g)
Instructions
- Put sake and mirin in a pot and simmer over low heat for 1-2 minutes until the alcohol has evaporated (i.e., until the strong smell has dissipated).
- Add soy sauce into the pot and continue heating until it begins to boil. Once boiling, turn off the heat, add bonito flakes, and let them steep for 2 minutes. Strain the mixture through a fine-mesh sieve into a clean, heatproof container.
- Add kombu to the container and let it soak for 3-9 hours. After soaking, remove the kombu.
Notes
- The sauce will keep in the refrigerator for up to 3 weeks.
Nutrition
Calories: 121.77kcal Carbohydrates: 19.46g Protein: 8.24g Fat: 0.08g Saturated Fat: 0.01g Polyunsaturated Fat: 0.03g Monounsaturated Fat: 0.01g Sodium: 4646.35mg Potassium: 170.85mg Fiber: 0.63g Sugar: 9.45g Calcium: 16.6mg Iron: 1.89mg
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