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.
- 300 mL soy sauce
- 10 cm kombu square
- 100 mL mirin
- 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.
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