Shoyu Base

Name: Shoyu Base
Ingredients: 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)

6 ingredients

4 steps

Ingredients

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)

Directions

1

Combine all the ingredients in a saucepan.
2

Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes.
3

Strain through a fine-mesh sieve.
4

To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.