Ingredients:
Water 1 cup (about 200 ml), soy sauce 1/4 cup, potato starch 1 tbsp, bonito seasoning 1/4 tsp
Shallot sauce about 3 tbsp

Method:
Bring three quarters of the water to the boil in a pan. Mix the remaining quarter with the potato starch and stir it in to thicken.
Add the soy sauce and the seasoning to balance the sweetness, then stir in the shallot sauce, bring back to the boil, and it is done.
Spoon it over blanched greens: light, fragrant, and a great deal better than plain.