Jang Ho-jun's Japanese-Style All-Purpose Flavor Soy Sauce
A Japanese-style all-purpose soy sauce that elevates home-cooked meals with the deep umami of grilled dashima and katsuobushi.
Ingredients needed 10 servings
Recipe
Cooking tips
- Grilling the dashima once before using it gives a much deeper aroma and umami than using raw dashima.
- If you add the soy sauce at the beginning and boil it for a long time, its characteristic flavor will dissipate, so add it after the other liquids have come to a boil.
- If any moisture remains in the storage container or utensils, the soy sauce can spoil easily, so they must be completely dry before use.
Recommended for
- Those who want to make the luxurious sashimi soy sauce or rice bowl sauce found in Japanese restaurants at home.
- Those who want to easily boost the umami of simple braised or seasoned dishes.
- Those who want a high-quality homemade all-purpose sauce that can be used in a wide variety of dishes.
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