Step 1

Add Japanese sake into a saucepan, and bring it to a boil over medium-low heat.

Step 2

Once sake boiled, cook it for 2 minutes to burn off the alcohol.

Step 3

Turn the stove down to low heat. Add the remaining ingredients.

Step 4

Simmer the sauce for 30 minutes over low heat until it becomes reduced by half. *Skim the scum off if needed.

Step 5

When the sauce is simmered for 30 minutes and is reduced by half, turn off the stove and let it cool.

Step 6

Take out the dashi kelp. Rest the sauce overnight in a refrigerator.

Step 7

The sauce can be kept for 2-6 months.