Katsuo No Namaboshi

Mrs. Harry I. Kobayashi

• 2 pounds katsuoboshi (semi-dried)
• 1¾ cups sugar
• 2¼ cups shoyu
• ¼ cup + 2 tablespoons sake
• Dash of gourmet powder
• 1 small piece of ginger
• 1 3-inch piece dashi konbu

Remove skin and dark portion of the katsuoboshi, and cut into ½-inch cubes. Soak in dashi overnight. Then cook for 13 to 15 minutes on high heat; cool and store in jars.

DASHI: Boil together all ingredients given above except katsuoboshi.