Ingredients
1,025 g | cold water |
50 g | kombu |
10 g | dried shiitake mushrooms, rinsed |
10 g | dried porcini mushrooms, rinsed |
20 g | bonito flakes |
150 g | corn syrup |
100 g | sake |
75 g | soy sauce |
45 g | rice vinegar |
15 g | cornstarch |
1 quart plus 2 tablespoons cold water |
1¾ ounces kombu |
⅜ ounce dried shiitake mushrooms, rinsed |
⅜ ounce dried porcini mushrooms, rinsed |
¾ ounce bonito flakes |
½ cup corn syrup |
½ cup sake |
¼ cup soy sauce |
3 tablespoons rice vinegar |
5½ teaspoons cornstarch |
Essential Equipment
Instructions
- 1,000 g cold water
- 50 g kombu
- 10 g dried shiitake mushrooms, rinsed
- 10 g dried porcini mushrooms, rinsed
- 20 g bonito flakes
- 150 g corn syrup
- 100 g sake
- 75 g soy sauce
- 45 g rice vinegar
- 25 g cold water
- 15 g cornstarch
Instructions
- 1 quart cold water
- 1¾ ounces kombu
- ⅜ ounce dried shiitake mushrooms, rinsed
- ⅜ ounce dried porcini mushrooms, rinsed
- ¾ ounce bonito flakes
- ½ cup corn syrup
- ½ cup sake
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cold water
- 5½ teaspoons cornstarch