The flavoured soy sauce excel at building umami -- savoriness, to allow simple foods to taste extra delicious. You can use naturally occurring glutamates in ingredients like kombu (dried kelp), bonito flakes and soy sauce to create super synergy.
For the soy sauce, choose a Japanese soy sauce. Kikkoman from a regular supermarket is fine.
The Japanese seasoned soy concentrate lasts for six months in the fridge. Make a big batch and use for any Asian style dish.
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ACTIVE TIME: 20 minutes
TOTAL TIME: 1 day
Ingredients
YIELD: 3.5l
3l soy sauce
500ml mirin
200ml cooking sake
100g kombu seaweed (dried kelps)
100g bonito flakes
YIELD: 350ml
300ml soy sauce
50ml mirin
20ml cooking sake
10g kombu seaweed (dried kelps)
10g bonito flakes
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