All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

Name: All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)
Cuisine: American
Ingredients: 300 ml Soy sauce; 300 ml Sake; 200 ml Mirin; 20 grams Bonito flakes (about 2 big handfuls); 10 grams Kombu for dashi stock (about 4 to 5 10 cm x 3 cm pieces); 1 Shredded nori seaweed, white sesame seeds (for the furikake)

cookpad.japan @cookpad_jp

I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.

If you store the sauce in an airtight container in the refrigerator, it will keep for a long time, so there's no need to worry about a best-by date.
Combine with sugar and reduce to make a sweet-savory sauce. Add vinegar to make a dipping sauce for gyoza dumplings. Dilute with water, add a little mirin and salt and bring to a boil to make a noodle soup for udon or soba. You can use it generously in simmered dishes as well. Recipe by Kinakorin

I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.

cookpad.japan @cookpad_jp

I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.

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Ingredients

300 mlSoy sauce
300 mlSake
200 mlMirin
20 gramsBonito flakes (about 2 big handfuls)
10 gramsKombu for dashi stock (about 4 to 5 10 cm x 3 cm pieces)
1Shredded nori seaweed, white sesame seeds (for the furikake)

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Steps

1

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.
2

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.
3

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.
4

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!