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.
|dark japanese soy sauce|
|dried bonito flakes|
|scallions, including green parts, finely sliced|
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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.