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Prepare Soy sauce.
Use Bonito flakes.
You need Kombu.
Prepare Mirin.

Short Tips:

- Make certain that you never surrender when you are cooking, as it is going to take a great deal of practice and failings prior to you get it right. If you shed something, keep trying. You will only end up being a terrific cook if you keep your perseverance.

Put the soy sauce, mirin and konbu seaweed into a pan and bring to a boil. Add the bonito flakes. Turn off the heat, and leave to rest overnight..
Strain the liquid the next day, and transfer to a clean container. You'll make about 350 ml of dashi soy sauce, which will last for about 2 weeks in the refrigerator..
The strained off bonito flakes can be microwaved to evaporate the moisture, then pulverized in a blender to turn into furikake. If you simmer the konbu seaweed and bonito flakes with water added for a long time, you can make konbu tsukudani too..

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