For 4 people
Step 1 of 4
1.5 L dashi stock10 g kombu seaweed100 ml soy sauce50 ml mirin1 tablespoon white sugar
In a large pot, pour 1.5 L dashi broth. Add 10 g kombu seaweed, soy sauce, mirin, and sugar. Bring to a simmer. The broth should remain clear and never reach a rolling boil.