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Ingredients
- 20 grams Bonito shavings or bonito flakes
- 200 ml Soy sauce
- 100 ml to 150 ml Mirin
- 1 sheet Kombu seaweed (5 x 10 cm)
Method
- Put the soy sauce and mirin into a pot and turn on the heat to medium.
- Once it begins to boil, stop the heat and add the bonito flakes.
- Turn on the heat again and simmer on low heat for 1 minute.
- Stop the heat.
- When the bonito flakes have sunk to the bottom, strain through a colander.
- Once cooled, put into a storage container, add the konbu, and refrigerate.
- After 1 day has passed, remove the konbu.
- This will keep in the fridge for 2 - 3 months.
- After straining the bonito flakes, wring out the excess moisture and dry-fry them in the frying pan to create furikake (rice seasoning flakes).
- If you would prefer to keep them moist, you don't need to toast them.
- "Kamatama Udon": https://cookpad.com/en/recipes/146062-basic-kamatama-udon
- "Mulukhiyah Chilled Udon": https://cookpad.com/en/recipes/146251-mulukhiya-chilled-udon-with-tempura-crumbs
- Simmered Green Peppers & Bonito Flakes You can use the strained bonito flakes from this recipe so you don't waste anything (with sake as the only other additional seasoning).
- "Simmered Sesame Konbu Seaweed": https://cookpad.com/en/recipes/148307-simmered-sesame-konbu
