Soy Sauce For Sushi (Sushi Making Secrets)

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.

Bring 200 milliliters of water to a boil.

Measure out 500 milliliters of soy sauce.

Once the water is boiling, add the soy sauce and bring it back to a boil.

Turn off the heat as soon as the soy sauce starts to boil to avoid overcooking.

Add one handful of bonito flakes to the pot and let it cool down for one hour to infuse.

After one hour, prepare to strain the mixture using a bowl, sieve, and cheesecloth.

Pour the mixture into the cheesecloth to strain out the bonito flakes, avoiding squeezing the cloth.

Dust off larger particles from the piece of dried kombu and cut it into strips to maximize flavor release.

Add the strained soy sauce mixture into a container and place the cut kombu into it.

Pour the liquid over the kombu and seal the container for storage in the fridge.

Equipment Needed

Spice Level:

Allergens