Maori Murota

Kombu Shoyu

Soy Sauce with Kombu

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Preparation info
  • Makes

    100 ml

    Sauce
    • Difficulty

      Easy

Appears in
Tokyo Cult Recipes
Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About

Use for: a substitute for soy sauce, in fried rice, on raw tofu or with sashimi (tuna, salmon, sardines). Keeps for: 10 days.

Ingredients

  • 5 cm x 5 cm (2 in x 2 in) piece kombu

Method

Simply infuse the kombu and garlic in the soy sauce.

Avoid serving this sauce with white fish, because the garlic overwhelms its subtle flavour.