Easy & Convenient Dashi Soy Sauce

Easy & Convenient Dashi Soy Sauce

This dashi soy sauce is easily made with soy sauce, mirin, bonito shavings, and konbu seaweed. It's very convenient to have on hand.
You can also thin it out and use as mentsuyu.


5 x 10 cm
Bonito shavings or bonito flakes
20 g
Soy sauce
200 ml
100-150 ml


1. Put the soy sauce and mirin into a pot and turn on the heat to medium. Once it begins to boil, stop the heat and add the bonito flakes. Turn on the heat again and simmer on low heat for 1 minute. Stop the heat.
2. When the bonito flakes have sunk to the bottom, strain through a colander. Once cooled, put into a storage container, add the konbu, and refrigerate.
3. After 1 day has passed, remove the konbu. This will keep in the fridge for 2 - 3 months.
4. After straining the bonito flakes, wring out the excess moisture and dry-fry them in the frying pan to create furikake (rice seasoning flakes). If you would prefer to keep them moist, you don't need to toast them.
5. Kamatama Udon Recipe ID: 1820548.
6. Mulukhiyah Chilled Udon Recipe ID: 1929690.
7. Simmered Green Peppers & Bonito Flakes You can use the strained bonito flakes from this recipe so you don't waste anything (with sake as the only other additional seasoning).
8. "Simmered Sesame Konbu Seaweed" Recipe ID: 639582

Story Behind this Recipe

I remade a recipe that my mother taught me.