Bonito Soy Sauce from Umami: The Fifth Taste by David Kinch
Heat the soy and ponzu just to a simmer. Add the bonito flakes, remove from heat, cover, and steep for one hour. Strain and reserve the flavored soy sauce.
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Airtight container
Ingredients
- 10 g (⅓ oz.) bonito flakes
- 100 g ponzu
- 100 g koikuchi soy sauce
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