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The ingredients needed to prepare All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce):
- You need 300 ml Soy sauce
- Get 300 ml Sake
- Take 200 ml Mirin
- Prepare 20 grams Bonito flakes (about 2 big handfuls)
- Use 10 grams Kombu for dashi stock (about 4 to 5 10 cm x 3 cm pieces)
- Use 1 Shredded nori seaweed, white sesame seeds (for the furikake)
Steps to make All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce):
- 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.
- 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.
- 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.
- 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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