Add water, dried scallops, and kombu to the HEGE, and place it over low heat. Just before it comes to a boil, remove the kombu and continue simmering the dried scallops for 5–10 minutes.
Add mirin and white soy sauce, then adjust the seasoning to taste.
Once your favorite ingredients are seasoned, let the residual heat cool and then cool in the refrigerator.
*Avoid fried foods and meat as the oil will solidify when cooled.
