Fortified Soy Sauce

Name: Fortified Soy Sauce
Total time: 580 min
Ingredients: 3 cups bonito flakes (about 5/8 ounce); 1 1/4 cups dark soy sauce (such as Kikkoman); 4 teaspoons nutritional yeast (about 1/8 ounce); 1 tablespoon sake; 1 1/2 teaspoons mirin; 1 (1 3/4- x 6-inch) Rishiri kombu sheet (such as Uneno)

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Infused with bonito flakes, kombu, and nutritional yeast, this Fortified Soy Sauce is an umami quintuple-threat from Best New Chef Jonathan Yao. At Kato in Los Angeles, Yao uses the sauce to make the broth of his Steamed Fish with Soy Broth. While you’ll only need a couple of teaspoons of the sauce for the fish, we loved having it around to enrich marinades and noodle dishes.

By Jonathan Yao

Updated on July 1, 2018

Steamed Fish with Fortified Soy Sauce — At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness. Yao finishes the delicate steamed fish with a pour of hot oil, which gently cooks the scallion garnish, releasing its aroma. While you’ll only need a couple of teaspoons of the Fortified Soy Sauce, we loved having it around to enrich marinades and noodle dishes. The electric-green ginger-and-scallion oil improves everything it touches, from salad dressings to cold noodles. Photo: Greg DuPree

Active Time:

10 mins

Total Time:

9 hrs 40 mins

Yield:

1 cup

Ingredients

3 cups bonito flakes (about 5/8 ounce)
1 1/4 cups dark soy sauce (such as Kikkoman)
4 teaspoons nutritional yeast (about 1/8 ounce)
1 tablespoon sake
1 1/2 teaspoons mirin
1 (1 3/4- x 6-inch) Rishiri kombu sheet (such as Uneno)

Directions

Combine all ingredients in a medium heatproof glass bowl; cover with plastic wrap. Place over a medium saucepan of simmering water over medium-low. Cook 1 hour. Remove from heat. Let cool completely, about 30 minutes. Chill at least 8 hours. Pour through a fine wire-mesh strainer into a bowl; discard solids.

Notes

Premium Rishiri kombu, from Rishiri Island off the coast of Hokkaido, Japan, can be ordered from toirokitchen.com. Use the wonderfully savory leftover Fortified Soy Sauce anywhere you’d use soy sauce—it also makes an excellent substitute for fish sauce.