Soba-tsuyu (dipping sauce for cold soba noodles)

By FoodPornDirector

From LA Times. Note: Adapted from Akila Inouye. Mirin (look for mirin made with just rice, rice spirit and malt) and dried bonito flakes are available at Asian markets.

Ingredients

• Hongaeshi (dipping sauce base):
• 1/3 cup sugar
• 1/4 cup plus a scant 3 tablespoons mirin
• 2 cups plus a scant 2 tablespoons soy sauce
• Soba-tsuyu:
• 2 1/2 cups water
• 4 loosely packed cups (35 grams) dried bonito flakes
• 3/4 cup hongaeshi dipping sauce base
• Dash of mirin (optional)
• Dash of sake (optional)

Details

Servings 7
Cooking time 25mins
Adapted from latimes.com

Preparation

Step 1

Hongaeshi (dipping sauce base):
Place the sugar and mirin into a pot over medium heat and dissolve the sugar completely. Add the soy sauce and heat until a thermometer inserted reaches 158 degrees, then remove from heat. Cover the pot with a clean cloth (instead of a hard lid). Set aside and cool to room temperature. Store the liquid, covered, in the refrigerator. You can keep the base for a couple of months. This makes about 2 1/2 cups of hongaeshi.

Soba-tsuyu:
1. Boil the water and add the dried bonito flakes. Lower the heat to a simmer and continue cooking for a minute. Strain the dashi liquid in a fine strainer.

2. Add the hongaeshi to the dashi and then heat it to 158 degrees. Add a dash of mirin and sake, if using. Cool the pot in an ice bath. This will keep in the refrigerator for 3 days. Serve on the side with soba.