Shoyu Base

• 1 piece kombu, wiped with a damp cloth
• 1 1/2 cups shirojoyu (white soy sauce)
• 2 cups water
• 1 tablespoon plus 1/2 teaspoon kosher or sea salt
• 1 cup Japanese soy sauce
• 1 1/2 cups katsuobushi (dried bonito flakes)

1. Combine all the ingredients in a saucepan.
2. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Strain through a fine-mesh sieve.
4. To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.

kombu, shirojoyu, water, kosher, soy sauce, katsuobushi

Taken from www.epicurious.com/recipes/food/views/shoyu-base-374582 (may not work)