The most versatile seasonings
- 100 ml light soy sauce
- 300 ml Sake
- 400 ml Mirin
- 35 g Katsuobushi
- 4 pieces Dried Shiitake musurooms
- 1 piece Kombu kelp (10g)
- 60 g salt
Combine all the ingredients except salt in a pot, let it steep at least 6 hours to overnight
Cook on very low heat, gently simmer for 20 mins wihout boiling.Turn the heat off and let it cool to room temperature. Pass through a seive and add salt.Cook on low and stir to dissolve the salt.
Transfer to bottle, keep in a fridge. It will well keep up to 3~4 months.
Pour 2 cups of water to left over ingredients and boil for 5 to 6 mins. It's called "Nibandashi" , second Dashi, and you can use it for any dishes.