Boost your dishes’ umami content with this simple dashi shoyu sauce!
Dashi shoyu is a versatile, umami-rich and slightly sweeter version of soy sauce. It’s a great umami enhancer for Japanese recipes that don’t already include dashi. Use it to add some oomph! to a simple vegetable or tofu dish.
In a small sauce pan, bring the mirin to a boil, reduce to low and cook for 2 to 3 minutes to evaporate the alcohol in it.
Add the soy sauce and kombu and continue to heat over low for a couple of minutes.
Remove from heat and let cool, then refrigerate.