Soy Sauce For Sushi with Shaulan Steenson

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar is lower in calories and can mimic the tangy flavor.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

Cooking wine is more accessible and less expensive.

Soak the kombu overnight for dashi.

Cook the kombu in water at 60° for one hour to extract flavor.

Remove the kombu and reserve it for later use.

Heat water to 80° and add katsuobushi.

Strain out the katsuobushi after four minutes.

Evaporate the alcohol from the mirin by heating it gently.

Combine soy sauce, mirin, and dashi in a ratio of three to four parts soy sauce to one part mirin, adjusting to taste.

Add reserved kombu and katsuobushi to the mixture for umami enhancement.

Pour the mixture into a jar, ensuring all solids are included for infusion.

Let the mixture sit for a week to infuse before using.

Equipment Needed

Spice Level:

Dietary

Allergens