Recipes Poke Bowl Sauce (sweet & smoky) 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Dine and Dish: A twist on ice cream at Orange Works Cafe in Strathmore admin February 18, 2022 New Recipe: Frozen dessert recipe: Super-easy and delicious Malai Kulfi you must try admin March 29, 2022 New Recipe: FitWaffle Kitchen baker Eloise Head shares simple recipe for three-ingredient Lotus Biscoff cake admin March 1, 2021 New Recipe: Fruitcake gets upgrade with creative combinations admin April 7, 2021 New Recipe: The perfect brunch with friends admin March 8, 2022 New Recipe: Homemade on the Heights: Dorm Living Recipes admin February 23, 2022 About The Author More from this Author One Response LaughingShrimphaha September 8, 2021 This sauce can have many uses, not just for poke bowls. You can use this for all kinds of seafood, chicken, noodles, tofu, beef, etc. **INGREDIENTS:** 7g Shiitake Mushrooms 7g (5 inch/13 cm piece) Kombu 15g Bonito flakes 250mL (1 Cup) water 100g (about 100mL) Sugar 80mL (1/3 Cup) Balsamic Vinegar 250mL (1 Cup) Soy Sauce ​ **INSTRUCTIONS:** 1. Soak Shiitake Mushrooms in cold water for about 6-8 hours ahead of time. Then slice into thin strips. Discard the water and rinse the mushrooms if you see too much dirt in the water. 2. Bring 1 cup of cold water with the Kombu to a boil, then take out the Kombu and discard. 3. Add Shiitake Mushrooms, sugar, balsamic vinegar, and soy sauce to the same pot of water. Bring to a boil and turn off the heat. Cover it and let the flavors infuse for 1 hour. 4. After 1 hour, bring the liquid back to a boil the second time and add in Bonito flakes. Cover it for 5 minutes. 5. Strain the liquid into a wide pan through a fine mesh. Boil this liquid down to a syrup such that the sauce stays on the plate when you drag the sauce across the plate (see video if you need a reference). 6. If you reduced the sauce too much and has become too thick, add 2 tablespoons of water (repeat if needed) and mix to make it less viscous on the heat. 7. Let it cool down a bit first then transfer to a squeeze bottle (if you have one). Otherwise, any container to hold your sauce in the fridge is perfectly fine. 8. It’s important that you WAIT 24 HOURS before using your sauce. At this point, the sauce is too sharp to consume immediately. After 24 hours, all the flavors will round out. Notes: With regard to extra Kombu, dry Shiitake Mushrooms, and Bonito flakes – these items will last almost indefinitely as long as you store them in a dry and cool place. The ingredients that you strained out can be consumed if you wish, some people find it unpleasant to eat. The sauce can be kept in the fridge for a very long time. This should be fairly simple, but I’ll leave [visuals](https://www.youtube.com/watch?v=ikETKzvG0F0) for reference if necessary. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.