MULTIPURPOSE DASHI-BASED SAUCE

INGREDIENTS

• 100 ml mirin
• 100 ml soy sauce
• 1 tsp sugar
• 3 g bonito flakes – (katsuobushi)
• 5 g dried kelp(s) – (kombu)
• 3 g dried shiitake mushroom(s)
• 3 g dried sardines – (niboshi)

INSTRUCTIONS 

1. Pour 100 ml mirin into the saucepan and boil for 30 seconds over a medium/medium-high heat.
2. Add 100 ml soy sauce and 1 tsp sugar and boil for another 30 seconds.
3. Transfer to a heatproof container and allow to cool to room temperature.
4. Once cooled, pour into a jar or sealable container and add your choice of dashi ingredients. (Classic: 3 g bonito flakes and 5 g dried kelp(s). Plant based: 3 g dried shiitake mushroom(s) and 5 g dried kelp(s). Rich: 3 g bonito flakes, 5 g dried kelp(s) and 3 g dried sardines)
5. Seal the container and soak in the refrigerator overnight (at least 12 hours).
6. After 12 hours, remove the dashi ingredients. (If you used bonito flakes, I recommend using a fine mesh sieve to strain and squeeze them to prevent wasting any sauce.) Transfer to a sterilized container for storage and keep it in the fridge.
7. Enjoy using your homemade tsuyu sauce for dipping, noodle soups and broths!