cook

This very mild dipping sauce is used for Ohitashi - a simple cooked salad, which can be anything from steamed asparagus, fresh peas, spinach, Mizuna. It is a variation of the Sunomono dressing and the Basic Dashi dipping sauce. Keep the cooked vegetables in the Ohitashi dressing for at least 20 minutes before serving.

• 1 cup of Dashi-broth (see Basics for Dashi recipe)
• 1/8 cup - Usukuchi soy sauce (light color soy sauce)
• 1/8 cup - sake
• 1/2 cup - bonito flakes

1. Bring the Dashi broth, soysauce and sake in a medium size pot and bring to a boil. Turn off heat. 
2.  Add the bonito flakes and let the flakes sink to the bottom. Strain broth. Discard bonito flakes. Let the broth cool down to room temperature.
3. Makes about 11/4 cups of dipping sauce.
4. Keeps in the fridge for 3-4 days.