Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cooking basics: how to make dashi soy sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cooking Basics: How to Make Dashi Soy Sauce is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Cooking Basics: How to Make Dashi Soy Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have cooking basics: how to make dashi soy sauce using 4 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Cooking Basics: How to Make Dashi Soy Sauce:

1. Take 400 ml Soy sauce
2. Take 30 grams Bonito flakes
3. Prepare 10 grams Kombu
4. Prepare 50 ml Mirin

Instructions to make Cooking Basics: How to Make Dashi Soy Sauce:

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.

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