yields : 1 cup
Preparation time : 5 minutes

INGREDIENTS:
1 strip dried kelp (konbu), about 5 cm long, wiped with a damp cloth
85 ml yuzu orange, or lemon or lime juice
85 ml Japanese soy sauce
2 tbsp mirin
1 1/2 tbsp tamari or dark soy sauce
2 tbsp Basic Dashi Stock or 1/4 tsp dashi stock granules dissolved in 2 tbsp hot water

HOW TO MAKE:
1. Heat the dried kelp over a gas flame or under a broiler (grill) until crisp and fragrant, then put it in a bowl or jar with all the other ingredients.
2. Cover and refrigerate for 3 days, then strain. Can be stored for up to a year.