I learned about banno soy sauce from Everyday Harumi cookbook by Harumi Kurihara. Apparently, banno soy sauce is also used very often in Japanese cooking. The soy sauce is flavored with mirin and kombu seaweed. I always wondered sometimes when I ate at Japanese restaurant, how come their soy sauce tastes different ? more flavor! Now I know 🙂
Banno soy sauce is super simple to make and I used it in several different recipes I made from Everyday Harumi cookbook. Enjoy! I can see this used in other recipes that calls for soy sauce too.
- 1/2 cup mirin
- 1 1/4 cup soy sauce
- 4- inch piece kombu seaweed - wiped of any salty deposits
In a small saucepan, bring the mirin to a boil, then reduce the heat to low and cook for a further 2-3 minutes to burn off the alcohol. Remove from the heat and add the soy sauce and kombu. Leave to cool then refrigerate