Go Back
+ servings
How to Make Dashi Soy Sauce

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 2 minutes
Cook Time: 3 minutes
Soak Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 1 batch (1 batch = about ½ cup/120 ml)

Ingredients
 
 

  • 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 has evaporated (i.e., until the strong smell dissipates).
    dashi soy sauce_instruction-1
  • Pour 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 container.
    dashi soy sauce_instruction-2
  • Add kombu to the container and let it soak for 3-9 hours. After soaking, remove the kombu.
    dashi soy sauce_instruction-3

Notes

  • You can store it 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
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Dashi, Sauces & Condiments
Keyword: dashi, soy sauce
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
QR Code linking back to recipe