Hi Jess, Thank you so much for trying Nami’s recipe!
Mirin is also available without alcohol. You may also use sugar and water instead of Mirin.
In place of sake, you may try Dashi or Broth.
For more details, please visit the following links.🙂

https://www.justonecookbook.com/mirin/

https://www.justonecookbook.com/sake/

We hope this helps!

Yes, totally agree. I actually did a 6x version of the recipe and there is no way I should have added so much water. There should be a note to only add enough water to cover the kombu (or something like that).

Yes, totally agree. I actually did a 6x version of the recipe and there is no way I should have added so much water. There should be a note to only add enough water to cover the kombu (or something like that).

This is actually a very common but understandable mistake people also make when cooking rice for example. When cooking 2 versus 1 cups of rice they also double the amount of water, which wouldn’t work for the same reason. Since in the set cooking time, only a given amount of water will evaporate.

Hello Dei! Thank you for trying out Nami’s recipe!
When doubling the recipe, it’s best to reduce the amount of water for this recipe since it’s mainly used to cook the Kombu to the right texture along with the condiments.
How much Kombu did you use? This recipe is suitable for up to 4 oz of Kombu. If cooking more, make sure to use a larger pot to evenly cook and evaporate the moisture from the Kombu.
As for the cooking time, it may vary depending on the type of pan and heat distribution. So adjustments may be necessary. We hope this information is helpful to you!

Surely I’m not the only one for whom none of these numbers are adding up?

Hi Julia! Aww. We are so happy to hear you enjoyed the dish!💞
Thank you so much for reading Nami’s post and trying her recipe. Happy Cooking!