Put the sake, mirin and kombu in a pan. Heat over medium and boil briefly to evaporate the alcohol.
Add the soy sauce to Step 1. As soon as it comes to a boil, add the bonito flakes and turn off the heat (don't simmer!).
Once the sauce has cooled down, combine with the rest of the ingredients and it's done!
This is the yuzu juice I used. It's organic, hand-squeezed, and additives-free.
[If using dashi stock granules] Put the sake, mirin and dashi stock granules in a pan. Evaporate the alcohol by bringing it to a boil, and add the rest of the ingredients.
[Delicious boiled tofu] Place the kombu in a pot, add tofu and water and slowly bring to a boil. Once boiling, turn off the heat and serve. This will transform firm tofu soft and wobbly.
Story Behind this Recipe
I had a go at measuring the ingredients properly instead of just winging it like I normally do when making ponzu sauce.
In my house, we often use dashi soy sauce (Recipe ID: 252523). The sake and mirin will come to a boil very quickly, so don't take your eyes off the pan and don't let it come to a simmer. We love adding a dash of 'Super Easy! Red Hot Yuzu Pepper Paste' (Recipe ID: 302523).