As many of you here already know, Japanese cuisine very often employs seemingly monotonous combinations of dashi, soy sauce, and mirin (and sake and sugar).I'd like to summarize the ratios that I actually used to make Japanese dishes here.Niku jaga (right)Dashi:soy sauce:mirin = 8:1:1The other da... More @Wikipedia
Hover over any link to get a description of the article. Please note that search keywords are sometimes hidden within the full article and don't appear in the description or title.