Home Made Dashi Soy sauce & Konbu Salt だししょうゆと昆布塩

Ingredients for Dashi Soy sauce:
☆ 30cc sake
☆ 30cc mirin
☆ 90cc soy sauce
☆ 9g dried bonito flakes

☆Home Made Dashi Soy sauce & Konbu Salt(だししょうゆと昆布塩) ☆

Good Morning Everyone. A great sunny, but a little chilly day here in Japan. Today’s Japanese Cooking Recipe is called Dashi Soy Sauce and Konbu Salt. This is very easy to make and very useful. Making your own save you time from trying to look for it in your local or International market store. Enjoy.

Well, let’s see what we need to make our Dashi Soy Sauce and Konbu Salt.

Direction:

1. Place the sake and mirin into a small pan and bring to boil. Add the soy sauce and dried bonito flakes and turn off the heat. Let stand over night.

2. Next day, strain the liquid through a sieve of paper towel, and squeeze the paper towel. Pour the dashi soy sauce into a bottle, and in refrigerator.

(Once made, It will keep in the refrigerator for 2 weeks in summer season and 1 month in winter season)

Ingredients for Konbu Salt:

☆ 10g salted konbu kelp (thin striped)

☆ 30g salt

Direction:

1. Salted konbu kelp and salt in food processor.

( Once made, It will keep for 1 year )

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..