For 50 cl2 postcard-size pieces konbu (dried seaweed)
25 cl mirin
10 cl sake
20 cl soy sauce
5 g bonito flakes
Place the konbu in a nonstick frying pan and warm over a low heat for about 1 m to restore the flavour of the konbu.
Put the mirin and saké in a saucepan and bring to the boil over a medium heat to burn off the alcohol. Add the soy sauce and bring back to the boil.
Remove from the heat, add the bonito flakes and leave to cool to room temperature.
Line a sieve with kitchen paper or a coffee filter and strain the sauce straight into a glass storage jar.
Discard the bonito. Add the pieces of konbu to the jar and put on the lid.
Leave the sauce to infuse overnight before using.
Keep refrigerated. Use within 10 days.
*Use to marinate as well as a sauce.
Read a basic dashi recipe.
