Make ANYTHING Taste Better (Dashi Shoyu)

Measure out 1 cup of Japanese soy sauce.

Stir in 2 teaspoons of sugar until dissolved.

Add 8 grams of katsuobushi and 4 grams of konbu to the soy sauce, pressing down to submerge them.

Cover and refrigerate for at least 1 day (the creator waits 2 days).

Remove the konbu from the mixture and set aside for later use.

Strain the mixture through a fine mesh tea strainer, pressing out as much soy sauce from the katsuobushi as possible.

Pour the strained soy sauce into a small bottle for easy use.

Label the bottle for identification in the fridge.

Cut the konbu into 1-inch strips, then slice into thin strips.

Roughly chop the katsuobushi and toss it with the konbu strips.

Fill an onigiri mold halfway with rice, add the katsuobushi and konbu mixture, cover with more rice, and press down to form onigiri.

Wrap the onigiri in nori for easy handling.

Add the katsuobushi and konbu mixture to hot rice with toasted sesame seeds and fold together.

Serve the seasoned soy sauce over boiled silken tofu topped with grated ginger and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens