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In a 3-quart saucier or saucepan, whisk dashi, mirin, sake, sugar, and soy sauce until combined and sugar is dispersed.
Bring mixture to boil over high heat and cook, stirring occasionally, until mixture begins to bubble and froth, about 10 minutes.
Adjust heat as necessary to ensure that mixture continues to boil but doesn’t boil over.
Continue cooking mixture, stirring occasionally, until bubbling slows and mixture has reduced by more than half and registers 235°F (113°C) on an instant-read thermometer, about 10 minutes longer.
If you prefer a thicker sauce, you can cook it to 240°F (115°C); sauce will seem a little runny at first but will thicken as it cools.
Transfer sauce to a heatproof bowl and let cool to room temperature.
Use immediately as desired or store in refrigerator for up to one month.