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Credit: Jason Kwon, Chef/Owner, Joshu-ya Brasserie, Berkeley, Calif.
The National Culinary Review, March 2012


1 piece (4 x 6 inches) kombu
4 cups filtered water
½ cup loosely packed bonito flakes
½ cup mirin
½ cup sake
½ cup soy sauce
Salt, as needed


Method: Wipe kombu clean; remove grit. In water, simmer over medium heat. When water comes to a boil, remove from heat; add bonito flakes. Add mirin, sake, soy sauce and salt. Return to heat; boil for 7 minutes. Remove kombu.


Sauce/Dressing/Rub, Seafood, The National Culinary Review

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