Kim Dae-seok's Universal Kombu Soy Sauce
A super simple, umami-rich universal sauce made by simply soaking dried kombu in soy sauce without boiling
Ingredients needed 1 servings
Recipe
Cooking tips
- The white powder on kombu is likely mannitol, a natural umami compound. Only use dried kombu that is dry and free of musty odors or unusual smells.
- Cutting the kombu thin and long makes it easier to remove later when needed.
- Store the finished kombu soy sauce away from direct sunlight. Discard if it develops an abnormal smell or color.
Recommended for
- Those seeking a universal secret sauce to deepen the umami flavor in various dishes.
- Home cooks who want a quick, no-boil method to make a flavorful homemade soy sauce.
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