Peel and thinly slice <quantity>10</quantity> garlic cloves

Place <quantity>300<unit>ml</unit></quantity> of soy sauce and <quantity>100<unit>ml</unit></quantity> of rice wine vinegar in a saucepan

Add <quantity>160<unit>g</unit></quantity> of sugar. Bring to a boil and stir until the sugar is completely dissolved

Turn off the heat. Add <quantity>15<unit>g</unit></quantity> of katsuobushi and let it rest for 2m to infuse

Strain the soy sauce mixture into a bowl

Add the sliced garlic and stir

Refrigerate the sauce for 12h to infuse

The garlic & katsuobushi sauce is ready

Add it to vegetables or fish. Enjoy!