1 Cup of water
2oz. used Kombu from making Dashi
1/4 of the leftover Katsuobushi from making Dashi
2 Tbs. Soy Sauce, preferably light (lUsukuchi)
1Tbs. Sake
1Tbs. Mirin
1tsp. unseasoned rice vinegar
1tsp. sugar
2 tsp. toasted sesame seeds
1 or 2 crushed dried red chile
Julienne Kombu into as thin strips as you can
Chop 1/4 of used bonito flakes
Add both into frying pan
Turn heat to medium low
Add water
Add TBs soy sauce, Sake, Mirin and sugar
Cook, while occasionally stirring ,until most of liquid is gone
If Kombu is not tender, add some more water and cook down again
Sprinkle in toasted Sesame Seeds or Furikake.
Serve hot or chill and used cold
