Dipping Sauce For Donburi
1/3 cup Mirin
1/3 cup shoyu
1 cup Niban dashi
MSG
Over moderate heat, bring the Mirin to a boil in a 1 quart saucepan. Remove the pan from the heat and set the Mirin alight with a match. Shake the pan gently until the flame dies out, then stir in the soy sauce and dashi and sprinkle lightly with MSG. Bring to a boil over high heat, then cool to room temperature. Serve with oyako domburi, tendon domburi and tanin domburi.
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