Fortified Soy Sauce

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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
Cook Mode (Keep screen awake)

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

  1. 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.

Originally appeared: July 2018

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