All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce)

• 300 ml Soy sauce
• 300 ml Sake
• 200 ml Mirin
• 20 grams Bonito flakes (about 2 big handfuls)
• 10 grams Kombu for dashi stock (about 4 to 5 10 cm x 3 cm pieces)
• 1 Shredded nori seaweed, white sesame seeds (for the furikake)

1. Put all the ingredients except the nori seaweed and sesame seeds into a pan and turn on the heat.
2. Once it comes to a boil, turn the heat down to low and simmer.
3. Continue simmering for 15 to 20 minutes until the liquid has reduced by 2/3.
4. Take the pan off the heat, and let cool.
5. When it's cooled, strain it through a fine meshed sieve or paper towels.
6. You'll end up with about 500 ml of dashi.
7. How to reuse leftover bonito flakes: Spread it out on parchment paper-lined baking sheet.
8. Bake in an oven preheated to 195-210F/90-100C.
9. Around the time you've forgotten about it, it will be nicely dried (about 1 hour).
10. P.S.
11. Be careful not heat the oven too high, this will dry out the flakes.
12. You can also dry-roast in a frying pan.
13. Add finely shredded nori seaweed and white sesame seeds, for gorgeous, delicious bonito flake furikake!
14. Store in an airtight container in the refrigerator.
15. I recommend eating this with rice!
16. It's so good!

soy sauce, sake, mirin, bonito flakes, stock

Taken from cookpad.com/us/recipes/143241-all-purpose-traditional-japanese-sauce-dashi-soy-sauce (may not work)