Kombu Dipping Sauce

Pour the seaweed stock into a small saucepan and bring to a gentle simmer over medium heat.

Add the dark soy sauce and mirin to the simmering seaweed stock, stirring well to combine.

Stir in the sugar and salt until completely dissolved.

Taste and adjust seasoning if needed, adding more salt for depth or a touch of mirin for sweetness.

Remove from heat and let cool to room temperature before serving. The sauce will thicken slightly as it cools.

Transfer to a serving bowl and garnish with sliced green onions or sesame seeds if desired. Serve as a dipping sauce alongside tempura, dumplings, or grilled items.