Ingredients:

  • 1 cup (75g) dried bonito flakes (katsuobushi)
  • 1/4 cup (60ml) light soy sauce or low-sodium soy sauce
  • 2 cups (480ml) water
  • 1 tablespoon (15ml) mirin (optional)
  • 1/4 cup (20g) dried kombu (kelp), cut into pieces

Instructions:

  1. Rinse the kombu under cold water to remove any grit or impurities.
  2. In a medium saucepan, combine the water and kombu. Let it soak for about 10 minutes.
  3. Gradually heat the saucepan over medium heat until just before boiling. Remove the kombu and discard.
  4. Add dried bonito flakes to the water. Simmer gently for 5-7 minutes.
  5. Remove from heat and let sit for a couple of minutes. Strain the broth through a fine mesh strainer or cheesecloth.
  6. Stir in the soy sauce and mirin (if using). Taste and adjust seasoning.
  7. Let the shirodashi cool before using or storing in the refrigerator.