Basic Japanese Broth-Like Sauce with Mirin, Soy Sauce, and Sake

Preparation info

  • Difficulty


  • Yield: 2 cups , enough for


    First-course Servings

Appears in


By James Peterson

Published 1991

  • About

This sauce, actually a cross between sauce and soup, is fundamental to Japanese cooking. It can be subtly varied to taste or to go with particular ingredients by adding more or less of the three primary ingredients: soy sauce, mirin, and sake. In addition to these ingredients, the sauce is infused with extra bonito flakes to give it a more pronounced smokiness. Finely chopped scallions are added at the end for color and additional flavor.


dashi cups 300 ml
mirin ¼ cup 60 ml
sake ¼ cup 60 ml
dark japanese soy sauce ¼ cup 60 ml
dried bonito flakes ¾ cup 185 ml
scallions, including green parts, finely sliced 2 2


Combine the dashi with the mirin, sake, and soy sauce in a small saucepan and bring to a simmer. Remove from the heat, stir in the bonito flakes, and let sit for 1 minute. Strain. Stir in the scallions and use immediately.