Homemade Additive-free Daishi Soy Sauce

Name: Homemade Additive-free Daishi Soy Sauce
Cuisine: American
Ingredients: 1 4/5 large Soy sauce; 200 ml Sake; 200 grams Bonito flakes; 40 grams ○ Kombu; 10 ○ Dried shiitake mushrooms

cookpad.japan @cookpad_jp

At first, I made this with kombu and dried shiitake mushrooms without grinding them into powder, but I realized that it's more efficient and economical to grind it into powder so I do so now.

If you make a stock of this, it is convenient for many uses, such as stewed dishes, takikomi-gohan (rice cooked with other ingredients), sunomono (vinegar-marinated dishes), or tamagoyaki).
With 20 g of kombu, you can produce about 1 and 1/2 tablespoons of powder. For dried shiitake, 5 mushrooms will produce about 3 tablespoons. Recipe by Keyua

At first, I made this with kombu and dried shiitake mushrooms without grinding them into powder, but I realized that it's more efficient and economical to grind it into powder so I do so now.

cookpad.japan @cookpad_jp

At first, I made this with kombu and dried shiitake mushrooms without grinding them into powder, but I realized that it's more efficient and economical to grind it into powder so I do so now.

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Ingredients

1 4/5 largeSoy sauce
200 mlSake
200 gramsBonito flakes
40 grams○ Kombu
10○ Dried shiitake mushrooms

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Steps

1

Put the kombu in a food processor and process it until powdered. Do the same with the dried shiitake mushrooms (make a large amount and keep it in stock for later use).
2

In a large container, combine the soy sauce, sake, and bonito flakes, put the kombu and shiitake powder in a paper tea filter, then let it sit in the soy sauce overnight.
3

After letting it sit overnight, bring it to boil on medium heat, then cool. Store in the refrigerator after it cools.