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Ingredients
- 1 Leftover kombu from dashi
- 1 Leftover bonito flake from dashi
- 1 and 1/2 tablespoon Soy sauce
- 1 tbsp Mirin
- 1 tsp Sugar
Method
- Finely julienne the kombu.
- Gently squeeze out the bonito flakes, then chop.
- Put the ingredients from Step 1 in a frying pan, add the seasoning ingredients, stir, then heat on medium.
- Continuously mix while boiling off the water, and saute until the ingredients start to look glossy.
- When it cools, transfer to a resealable plastic container or a jar, and store in the refrigerator.
