Shelf-Stable! Double-Strength Sauce for Katsudon and Oyakodon

Name: Shelf-Stable! Double-Strength Sauce for Katsudon and Oyakodon
Ingredients: 3/4 cup light soy sauce (about 200 ml); 2 1/8 cups mirin (about 500 ml); Liquid dashi to taste (powdered dashi is also fine)

東京亀石 @cook_40281442

This is a classic double-strength sauce for katsudon and oyakodon that can be stored at room temperature.
Recipe background:
A long time ago, I saw this on an NHK information program (I can't remember the name) and adapted it as a concentrated sauce for storage. The ratio of mirin to soy sauce is 5:2. It might seem a bit sweet, but that's actually what makes it delicious. Using light soy sauce is also a key point (at least, I think so ^^;).

Saved

Ingredients

3/4 cuplight soy sauce (about 200 ml)
2 1/8 cupsmirin (about 500 ml)
Liquid dashi to taste (powdered dashi is also fine)

Saved

Steps

1

Prepare light soy sauce, real mirin, and liquid dashi (powdered dashi is also fine).
2

Measure out 2 1/8 cups mirin (about 500 ml).
3

Measure out 3/4 cup light soy sauce (about 200 ml). You can adjust the amounts as long as you keep the 5:2 ratio.
4

In a separate container, mix the mirin, soy sauce, and dashi (liquid or powdered).
5

That's it! This sauce can be stored at room temperature, just like soy sauce and mirin.
6

When using for rice bowls, dilute this concentrated sauce with an equal amount of water. This is an example for katsudon.
7

This is how you can prepare the toppings for rice bowls.