SHOYU BASE

Shoyu Base image

Yield makes 4 1/2 cups

Number Of Ingredients 6

1 piece kombu, wiped with a damp cloth
1 1/2 cups shirojoyu (white soy sauce)
2 cups water
1 tablespoon plus 1/2 teaspoon kosher or sea salt
1 cup Japanese soy sauce
1 1/2 cups katsuobushi (dried bonito flakes)

Steps:

Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.

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