Sanbaisuis is the basis for making a pickle called sanbaizuke, though it also becomes the dipping sauce for tempura.
⅔ cup Katsuobushi Dashi
⅔ cup good soy sauce
⅔ cup brown rice vinegar
Mix the dashi, soy sauce, and brown rice vinegar together and pour into a jar. Keeps for a couple of months, refrigerated. Good for making an instant pickle or on a vegetable salad with equal parts oil.