Steps

1. Cut the **kelp** after making dashi into squares. Prepare 1kg.
   🕒 00:16
2. Place the 1kg of cut kelp in a pot.
   🕒 00:28
3. Add 1800cc of Cooking Sake (Rice Wine) to the pot.
   🕒 00:28
4. Add 140g of Granulated Sugar.
   🕒 00:43
5. Add 3 Umeboshi (Pickled Plums). **[This is the key!]** Use sweet-type umeboshi.
   🕒 00:59
6. Add 270cc of Vinegar.
   🕒 01:11
7. Add 180cc of Akazake (Red Cooking Sake).
   🕒 01:40
8. Add 90cc of Dark Soy Sauce.
   🕒 01:59
9. Add 180cc of Tamari Soy Sauce.
   🕒 02:14
10. Heat the pot over high heat and bring to a boil.
    🕒 02:57
11. Once boiling, skim off the scum and reduce to low heat.
    🕒 03:01
12. Simmer slowly over low heat for 2 hours.
    🕒 03:41
13. When the liquid has reduced and thickened, add 300g of Mizuame (Corn Syrup).
    🕒 03:58
14. After adding the Mizuame, simmer for about 10 more minutes.
    🕒 04:31
15. Continue to simmer until the liquid is almost gone, then turn off the heat.
    🕒 04:36
16. Dry 50g of Bonito Flakes (Katsuobushi) over heat and crush finely.
    🕒 04:54
17. Add the crushed Bonito Flakes to the pot and mix.
    🕒 05:08
18. Once cooled to room temperature, transfer to a container and store in the refrigerator. **[This is the key!]** Can be stored in the refrigerator for over 1 month.
    🕒 05:42