Soy Reduction (a.k.a. The Magic Sauce)
10 fl. oz. bottle tamari style soy sauce(300ml / 360g)
300g sake (1 and 1/4 cup)
85g sugar (1/3 cup + 1 Tbsp)
5g kombu (about 20 square inches)
15g dry shiitake mushrooms (a handful)
10g bonito (a big handful)
Combine all ingredients in a pot and bring to a simmer. Cook gently for 10 min. Take off heat, cover, and let sit for 1 hour (or longer). Strain into a non-stick skillet through a fine mesh sieve pressing firmly on the solids. Boil down to a syrup (see the video for how to test if it’s reduced enough). Cool slightly. Move to a glass measuring cup while still hot. You should have roughly 2/3 cup sauce (there might be some foam above 2/3 cup line). If you ended up with less, stir in enough water to get to 2/3 cup. Otherwise the sauce will be too thick after cooling. Cool to room temperature. Pour into a squeeze bottle. Cover the top with plastic wrap and refrigerate overnight before use. Can be stored in the fridge indefinitely.
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