Dave's Eats

• 1 Tbsp, 2 ³⁄₄ tsp 1 Tbsp, 2 ³⁄₄ tsp (30 g) sake
• ¹⁄₄ cup ¹⁄₄ cup (64 g) mirin, to taste
• ¹⁄₄ cup ¹⁄₄ cup (64 g) soy sauce
• 0.5 0.5 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), dried kelp
• ¹⁄₄ to ¹⁄₂ cup ¹⁄₄ to ¹⁄₂ cup katsuobushi (dried bonito flakes), packed

• 1 Tbsp, 2 ³⁄₄ tsp 1 Tbsp, 2 ³⁄₄ tsp (30 g) sake
• ¹⁄₄ cup ¹⁄₄ cup (64 g) mirin, to taste
• ¹⁄₄ cup ¹⁄₄ cup (64 g) soy sauce
• 0.5 0.5 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), dried kelp
• ¹⁄₄ to ¹⁄₂ cup ¹⁄₄ to ¹⁄₂ cup katsuobushi (dried bonito flakes), packed

In a medium saucepan, bring sake and mirin to a boil over medium-high heat; cook until the alcohol smell dissipates. Add soy sauce. Add kombu and katsuobushi. Bring to a boil, reduce heat, and simmer 5 minutes. Turn off heat, steep until fully cooled to room temperature, then strain and set aside.