Add to grain bowls or spread on toast with butter to add a salty-sweet-savory component to each bite.
- 10 sheets nori seaweed, torn into small pieces
- 2 Tablespoons soy sauce
- 2 Tablespoons dashi (water left from soaking dried mushooms and kombu seaweed overnight)
- 1 Tablespoon mirin
- Combine all ingredients in a small pot and simmer until thick.