| How To Cook: |
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1. Over moderate heat, bring the mirin to a boil in a 1-quart saucepan.
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2. Remove the pan from the heat and set the mirin alight with a match.
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3. Shake the pan gently until the flame dies out, then stir in the soy sauce and dashi, and sprinkle lightly with MSG.
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4. Bring to a boil over high heat, then cool to room temperature.
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5. Serve with oyako domburi,
tendon domburi and
tanin domburi.
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