All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

As long as you have this, you can make any traditional Japanese dish! You don't need to buy mentsuyu or dashi soy sauce anymore. This is tastier than store-bought quality.

Ingredients: about 500 ml

Soy sauce
1 1/2 cups (300 ml)
1 1/2 cups (300 ml)
1 cup (200 ml)
Bonito flakes (about 2 big handfuls)
20 g
Kombu for dashi stock (about 4 to 5 10 cm x 3 cm pieces)
10 g
Shredded nori seaweed, white sesame seeds (for the furikake)
to taste


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!

Story Behind this Recipe

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.