Notes — None. (1500 kcal/recipe)

Ingredients

• 1/2 cup sake
• 1 1/8 cup mirin
• 1 cup soy sauce
• 1 approx 2in square of dried kelp (kombu)
• 1 cup dried bonito flakes

Instructions

1. Combine sake. Bring to a boil on medium-high heat.
2. Let the alcohol evaporate for a few seconds. (You can burn it off if you feel adventurous).
3. Add mirin and soy sauce.
4. Add kombu and katsuobushi.
5. Simmer on low heat for 5 minutes.
6. Strain out large chunks.