Soak the Komochi Konbu in a large bowl of cold water for at least 6 hours, changing the water every 2 hours to remove excess salt. The Komochi Konbu should become pliable and less salty.
2
Gently squeeze out excess water from the desalted Komochi Konbu. Cut the Komochi Konbu into bite-sized pieces, approximately 3-4 cm wide.
3
In a medium saucepan, combine the Dashi stock, Koikuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the Granulated sugar is fully dissolved.
