Main ingredients 🥩
jin-ganjang (Korean soy sauce)mirinsakekelpkatsuobushi
Jang Ho-jun's Japanese-style All-purpose Seasoned Soy Sauce
A Japanese-style all-purpose soy sauce that enhances home-cooked meals with the deep umami of roasted kelp and katsuobushi.
🙋 Recommended for
- ⭐ For those who want to make their own upscale sashimi soy sauce or rice bowl sauce like they have at Japanese restaurants.
- ⭐ For those who want to easily boost the umami in simple braised or seasoned dishes.
- ⭐ For those who want a high-quality homemade all-purpose sauce that can be used in a variety of dishes.
Ingredients needed 🛒10 servings
- jin-ganjang as needed
- mirin as needed
- sake as needed
- kelp 30g
- katsuobushi as needed
- water as needed
Recipe 🍳
- Roast 30g of kelp in an air fryer, over direct heat, or in a dry pan until lightly browned to awaken its aroma, then break it into pieces that fit the pot.
- Add the required amount of mirin and sake to a pot, place over heat, and boil for about 1 minute to burn off the alcohol.
- Once the alcohol evaporates, add water to reduce the saltiness.
- When the water comes to a boil, add jin-ganjang and bring to a boil to enhance the soy sauce flavor.
- Add the roasted kelp to the pot and boil vigorously until it bubbles all over.
- Once the soy sauce mixture comes to a full boil, immediately turn off the heat and add the katsuobushi, submerging it in the liquid.
- Leave it hot at room temperature until completely cooled, then let it mature in the refrigerator for a day.
- After maturation, squeeze the katsuobushi tightly by hand to extract the umami, then remove the solids.
- Strain once more through a fine sieve lined with a coffee filter or paper towel to cleanly separate out fine particles.
- Pour into a completely dry, clean glass jar or storage container and store in the refrigerator.
- Boil mirin and sake to burn off alcohol, then add water, jin-ganjang, and roasted kelp, and boil vigorously.
- Turn off heat, steep katsuobushi, cool at room temperature, then let mature in refrigerator for a day.
- Squeeze out katsuobushi, strain through a filter, and store in a dry container.
Cooking tips 💡
- Roasting the kelp once before use deepens the aroma and umami much more than using raw kelp.
- If you add soy sauce from the beginning and boil it for a long time, its unique flavor will dissipate, so add it after the other liquids have boiled.
- Because moisture left in storage containers or utensils can cause the soy sauce to spoil easily, they must be completely dry before use.
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