1 8-inch piece kombu (kelp), about 1/4 ounce – cut into strips
6 cups water
1/2 cup dried bonito flakes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoons rice vinegar
After cooking:
1 TBL mirin wine
2 tsp low-sodium tamari or usukuchi soy sauce
- Soak kombu in 1 cup cold water at lea.5t 2 hours or overnigbt.
- Discard water.
- Place kombu and 6 cups water in large saucepan. Bring to a boil.
- Add bonito.
- Boil for 2-3 minutes.
- Remove from heat and let sit 5 minutes.
- Add remaining ingredients and stir.
- Strain to remove solids.
- Add mirin and soy – Makes 6 cups
