Blue Ribbon Sushi Soy Sauce

• 3 oz mirin
• 3 oz dry sake
• 24 oz soy sauce
• kombu (kelp) 4”x 4” sheet
• katsuo bushi (bonito flakes) 1 grab

Mix mirin and sake. Burn off alcohol. Mix with soy sauce, kombu and katsuo bushi and bring to boil. Mix and let sit for at least 2 days. Strain and age for 1 month.