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.
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).
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.
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.