Ingredients
1/4 cup sake, such as Dassai 50
1/4 cup mirin
1/2 cup bottled yuzu juice
1/2 cup katsuobushi (bonito flakes)
6 tablespoons soy sauce
1 (5-by-5-inch) piece kombu
10 cherry leaves
Preparation
Place sake and mirin in a small saucepan; bring to a boil. Let boil for 30 seconds. Transfer to an airtight container along with yuzu juice, katsuobushi, soy sauce, and kombu. Cover and refrigerate for 3 weeks.
Strain through a fine mesh sieve; discard solids. Return mixture to an airtight container and add cherry leaves. Cover and refrigerate for 1 week before using.
