Sashimi dipping Sauce
5 tsp. sake
3 TBS. mirin
2 inch piece of Kombu, (giant kelp)
1 ¼ cup Maruso soy sauce
1 small handful bonito flakes
Mix the sake and mirin in a sauce pan and burn off the alcohol
Put all ingredients in a bowl.
Let stand 24 hours. Strain through cheese cloth
Let stand 30 days in refrigerator. Best aging time is 6 months to 1 year.