AuthorryanThis is a recipe translated from a Japanese Ramen book. Measurements are for a ramen shop and are huge quantities so scale them down to fit your needs.
6.60 l Water
300 g Katsuobushi (Bonito Flakes)Thick cut
50 g Konbu
7.20 kg Prepared Bamboo Shootsthinly sliced
600 g Koikuchi ShoyuRegular Japanese Soy Sauce
240 g Sake
240 g Mirin
1
Add the water, Katsuobushi, and konbu to a pot, place on the stove and turn on the heat. Just before it begins to boil, turn off the heat. Let the dashi sit for 4 hours as is.
2
Rinse your bamboo shoots well with running water and place them into a large pot. Strain your dashi you prepared into the pot with your bamboo shoots. Add the Shoyu, Sake and Mirin.
3
Place the pot on the stove and turn the heat to medium. When the pot comes to a boil, turn off the heat.
4
Let the bamboo shoots cool down to room temperature, then transfer them to airtight containers and store them in the fridge.
CategoryToppings
This recipe was translated from a Japanese recipe bookIngredients
6.60 l Water
300 g Katsuobushi (Bonito Flakes)Thick cut
50 g Konbu
7.20 kg Prepared Bamboo Shootsthinly sliced
600 g Koikuchi ShoyuRegular Japanese Soy Sauce
240 g Sake
240 g Mirin