Kombu

Mirin

Sake

Dried shiitake mushrooms

Chinese dark soy sauce

Shiro Shoyu

Higashimaru Shoyu

"Fancy" Kikkoman soy sauce

Cut kombu into the 5-10cm2 pieces. Crush shiitake - I find it easier to absorb wet contents and also - easier to squish and release afterwards, though, this point is not so necessary - thus, can skip. Combine everything in a large pot and put a termomether in. We don't want it to boil. Otherwise it is ruined and need to remake. Put on stove. Medium-low heat. Slowly bring it up to 75 Celsius with continious mixing. Put off the heat when the temperature is reached. When it drops to 60 Celsius and below - put on the heat again and heat up to 80 Celsius maximum. Take off the heat immediately and let rest in room temperature for 24 hours minimum. Maximum 36 hours (I find that shoyus absorb the maximum out of the kelp and shiitake). Strain through a fine mesh and press hard on all of the ingredients - we want all of this premium "juice" out of shiitake and kombu. Then, use a coffee filter for another strain. You can store this tare for up to 2 weeks in a sealed container. Or in an airtight sealed bags for a month. 

I will say it like that. If you don't have Shiro Shoyu - don't substitute and don't go for this recipe. It is exteremely delicate and shiro shoyu is a star of this recipe.

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