- 100 ml dark soy sauce
- 50 ml light soy sauce
- 100 ml Mirin
- 50 ml sake
- 50 g kombu (kelp)
- 3 g katsuobushi (bonito flakes)
Step 1: Add the Elements
Add 100ml dark soy sauce, 50ml light soy sauce, 100ml Mirin and 50ml sake to a cup. Stir, then add 25cm kombu and allow to soak for 30 minutes.
Step 2: Heat and Strain the Mixture
Add the mixture to a sauce pan and heat. Before the mixture reaches the boil, remove the kombu and add 3g katsuobushi. Strain the stock. If you're using the sauce as a dipping sauce or a soup, you can dilute it with water to make it milder, depending on your taste.