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Cooking Basics: How to Make Dashi Soy Sauce

Cooking Basics: How to Make Dashi Soy Sauce

Why not try making dashi soy sauce at home? It's really easy and you can make it in no time!

Ingredients

Soy sauce
400 ml
Bonito flakes
30 g
Kombu
10 g
Mirin
50 ml

Steps

1. Put the soy sauce, mirin and konbu seaweed into a pan and bring to a boil. Add the bonito flakes. Turn off the heat, and leave to rest overnight.
2. Strain the liquid the next day, and transfer to a clean container. You'll make about 350 ml of dashi soy sauce, which will last for about 2 weeks in the refrigerator.
3. The strained off bonito flakes can be microwaved to evaporate the moisture, then pulverized in a blender to turn into furikake. If you simmer the konbu seaweed and bonito flakes with water added for a long time, you can make konbu tsukudani too.

Story Behind this Recipe

My mother learned this recipe ages ago from a TV program, and passed it down by word of mouth. Every since I've been making it regularly. You can buy dashi soy sauce, but it's hard to figure out how concentrated they are, plus they often have preservatives, so I no longer buy the market brands.