All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce).
You can cook All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)
- It’s 300 ml of Soy sauce.
- You need 300 ml of Sake.
- It’s 200 ml of Mirin.
- It’s 20 grams of Bonito flakes (about 2 big handfuls).
- Prepare 10 grams of Kombu for dashi stock (about 4 to 5 10 cm x 3 cm pieces).
- You need 1 of Shredded nori seaweed, white sesame seeds (for the furikake).
All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) instructions
- Put all the ingredients except the nori seaweed and sesame seeds into a pan and turn on the heat. Once it comes to a boil, turn the heat down to low and simmer. Continue simmering for 15 to 20 minutes until the liquid has reduced by 2/3..
- Take the pan off the heat, and let cool. When it's cooled, strain it through a fine meshed sieve or paper towels. You'll end up with about 500 ml of dashi..
- How to reuse leftover bonito flakes: Spread it out on parchment paper-lined baking sheet. Bake in an oven preheated to 195-210°F/90-100°C. Around the time you've forgotten about it, it will be nicely dried (about 1 hour). P.S. Be careful not heat the oven too high, this will dry out the flakes. You can also dry-roast in a frying pan..
- Add finely shredded nori seaweed and white sesame seeds, for gorgeous, delicious bonito flake furikake! Store in an airtight container in the refrigerator. I recommend eating this with rice! It's so good!.