Soy Sauce, dark (1)
Kaeshi - (5 min)
Mentsuyu - (10 min)
- Put all ingredients in a saucepan. Bring to a simmer for about
- Make Dashi, either by the traditional method found on our
Dashi recipe, or simply
bring water to a boil, take off the heat and stir in 1/4 teaspoon of
Hon Dashi granules per cup of water.
- Make Kaeshi. Note that some recipes combine making the
Dashi and Kaeshi into a single recipe.
- Mix together equal amounts of Dashi and Kaeshi.
Note that this proportion can vary depending on preference end use.
- Soy Sauce: I don't really care for
heavy dark soy sauces like the Chinese, so I select a lighter sauce
that is still pretty dark.
- Mirin: This is a sweetened, higher
alcohol Sake used for cooking rather than drinking. The real thing
is preferred, but most on the market is fake. Of course, I have the
real thing, but, if I didn't, Philistine that I am, I'd just pour in
some regular Sake - this stuff is already way sweet from the sugar, and
really doesn't need any more sweet.
- Hon Dashi: [True Dashi] This is
a higher grade of Dashi-no-moto (granulated instant dashi stock)
indicating it is actually made using real Kelp and Bonito, rather than
cleverly faked. It may still be laced with MSG and salt. For traditional
Dashi see our Dashi recipe.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required