1 cup seaweed stock
1/4 cup dark soy sauce
1/4 cup mirin (seasoned rice wine)
1 tablespoon sugar
1 tablespoon salt
Make the seaweed stock by immersing several pieces of kombu (thick kelp leaves) in cool water, let it sit overnight. To make dipping sauce, simmer all of the ingredients. Add some green onions or sesame seeds if you like.