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Loading...| 200 ml soy sauce | |
| 400 ml water | |
| 150 ml mirin | |
| 1 tablespoon sugar | |
| 25 g bonito flakes ( katsuobushi ) | |
| kombu seaweed ( about 2 inches or 1.5cm by 6 inches or 15cm thereabouts ) |
| 1. | Add the soy sauce, water, mirin, and sugar to a large pot. |
| 2. | Cut a few slits into the kombu seaweed and add it to the pot along with the bonito flakes. |
| 3. | Place the pot on high heat and bring to a boil. |
| 4. | Once the mixture comes to a boil, reduce the heat to low and simmer for about 10 minutes. |
| 5. | Turn off the heat and let the mixture cool slightly. |
| 6. | Strain the mixture through a fine-mesh sieve into a separate container. |
| 7. | The sauce is now ready to use! Dip your favorite noodles in it, or use it as a base for soups and stews. |
This Japanese noodle sauce is versatile and can be used in a variety of dishes.
It is easy to make, and the ingredients are widely available.
It contains a high amount of sodium, so it should be consumed in moderation.
The bonito flakes can be expensive and may not be available in all grocery stores.
Kombu seaweed is a good source of iodine, which is essential for thyroid health.
The soy sauce contains antioxidants that can help reduce inflammation in the body.
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