Directions See How It's Made
- Soak kombu in soy sauce and mirin overnight in an airtight container.
- Take away the konbu. (You can keep the stock in the container for 3 months in your fridge).
- When you cook something with the sauce,.
- 1) adding shiitake mushroom stock enhances flavor.
- 2) using potato starch and water makes the sauce thicker.