from: Hiroko’s American Kitchen
Cooking with Japanese Flavors
6 Easy Sauces; 125 Modern Recipes
- 1 cup mirin
- 1 cup soy sauce
- 3 cups tightly packed katsuobushi
- 1 ounce kombu (two 4-inch by 7-inch pieces)
In a small saucepan over medium heat, bring the mirin to a simmer. Add the soy sauce and return the liquid to a gentle simmer. Add the katsuobushi, then turn the heat off. Let the pan sit for 15 minutes.
Strain the sauce and discard the fish flakes. Transfer the sauce to a clean glass jar. Submerge the kombu (kelp) in the liquid. Refrigerate the jar, covered, for 4 hours. Remove and discard the kelp.
The Super Sauce is very concentrated. Freeze it, tightly sealed, for up to 3 months. It does not freeze solid, so portions are easily removed with a spoon to make ponzu sauce, tempura dipping sauce, hot noodle broth, vegetable simmering stock. Combine the pantry sauce with readily available staples such as rice vinegar, sesame paste, sugar, citrus juices, water, ginger juice and so on to quickly create a wonderful variety of meals.