Tsukuri Jyouyu - Soy Sauce For Sashimi - cooking recipe

Ingredients

1/2 cup mirin
4 cups soy sauce
1 piece kombu (1-inch x 3-inch )

Preparation

Pour mirin into a saucepan and bring to a boil over high heat. Stir in the soy sauce and cool to room temperature.
Pour into a bottle, add kombu, and close tightly. Store in a cool dark place for up to one year.