This is a concentrated noodle sauce that you can dilute with cold or hot water. It is so versatile – it can also be added to oil to make an amazing salad dressing, used as a flavouring for a stewed dish or even as a dipping sauce for tempura. This sauce will give your cooking an instant Japanese flair. It can be used in place of dashi stock in most recipes.
Put all the ingredients into a saucepan and bring to the boil, then immediately remove from the heat. Set aside to cool and keep in the fridge overnight.
Strain the sauce through a fine strainer and discard the kombu, katsuobushi and shiitake mushrooms.
Pour the sauce into a screw-top jar and keep in the fridge for up to a month.
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