Ingredients
- 4 cups cold water
- 5-inch piece of kombu (kelp) seaweed
- 3 dried shitake mushrooms
- 2 tbsp saki
- 2 tsp mirin (sweet rice wine)
- ½ tsp sugar
- 2½ tbsp Japanese soy sauce
Method
- Do not wash kombu - with scissors, cut ¾ of the way through in 3 or 4 places
- Place water, kombu and shitake mushrooms in saucepan and soak for 3-4 hours - use a plate or weight to keep them submerged
- Remove plate/weight and bring slowly to boil - remove kombu just before boiling point
- Simmer for 5 minutes
- Add remaining ingredients and simmer for 2 minutes
- Drain through sieve or colander.
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