Ingredients:

  • 1 teaspoon Hondashi Granules
  • 2 cups filtered water
  • 0.5 teaspoon Usukuchi (Light Soy Sauce)
  • 0.5 teaspoon Mirin

Instructions:

  1. Bring 2 cups of filtered water to a gentle boil in a small saucepan over medium-high heat.
  2. Once boiling, reduce the heat to low. Sprinkle the Hondashi granules into the water according to the master hondashi to water ratio.
  3. Whisk the liquid gently until the granules are completely dissolved and the broth is translucent.
  4. Add the optional light soy sauce and mirin if desired. Let the broth simmer for 30 seconds to allow the flavors to bloom, then remove from heat immediately.