Asian Dipping Sauce

INGREDIENTS

• 3 tablespoons soy sauce
• 2 cups cooled dashi, from recipe below
• 2 tablespoons minced ginger (from a 2-inch piece)
• 6 cups cool water
• 1/4 cup rice vinegar (cider vinegar or ume plum vinegar can be used instead)
• 1 ounce shaved katsuobushi (bonito flakes), available at Japanese markets
• 1/2 ounce (three 7-inch pieces) kombu seaweed, available at Japanese markets
• 1/2 teaspoon toasted sesame oil
• 1/4 cup roughly chopped cilantro
• 2 tablespoons mirin
• Pinch hot pepper flakes or togarashi, optional
• 1 dried shiitake mushroom, optional
• 1/4 cup thinly sliced scallions