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All-purpose Traditional Japanese Sauce (dashi Soy Sauce) Recipe

All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) Recipe
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Prepare the ingredients before making All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) in your home. Then, follow these steps below to serve All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) for your family or friends.

Ingredients: All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

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

How to Make All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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!
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