1 ½ cups water or light vegetable stock
3 inch piece Mitoku Kombu
2-2 ½ tbsp Mitoku Organic Shoyu soy sauce (to taste)
3 tbsp Mitoku Organic Mikawa Mirin
Peeled and finely grated ginger root
Finely grated daikon radish
Slivered green onions
- Combine the water or stock and kombu in a small saucepan and bring just to a simmer, uncovered, over medium heat. Remove kombu and reserve it for another use. Add the shoyu and mirin and gently simmer 1 minute.
- Serve the hot dip in individual small, shallow bowls. Set the ginger, daikon, and scallion out on the table so they can be added to the dip to suit individual tastes.