.jpg&w=3840&q=75)
8 Serves
95 Mins
Combine soy sauce, mirin, sake, and kombu in a saucepan and let it steep for 10 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
TaiwaneseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
1723 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Place the saucepan on the stove over medium heat and bring to a gentle simmer, then remove the kombu to prevent bitterness.
Add sliced onion and minced garlic to the liquid and continue to simmer gently to infuse the flavors.
Strain the sauce through a sieve into a clean container, season with salt and pepper to taste, and allow to cool before storing.
27
g49
g13
g
Japanese
Japanese