Soba tsuyu (mirin & soy dipping sauce)
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Mirin |
| ¼ | cup | Shoyu |
| 1 | cup | Niban dashi |
| 2 | tablespoons | Preflaked katsuobushi (dried |
| ¼ | cup | Usukuchi shoyu |
| ¼ | cup | Mirin |
| 1 | cup | Niban dashi |
| 3 | tablespoons | Daikon; finely grated bonito) |
| Salt | ||
| MSG | ||
| ⅛ | teaspoon | Salt |
| MSG | ||
| ¼ | cup | Preflaked katsuobushi |
| 1 | tablespoon | Ginger, fresh; peeled/grated |
Directions
TEN TSUYU
GARNISH
TO COOK:
Heat the mirin in a 1 quart saucepan over moderate heat until lukewarm. Turn off the heat, ignite the mirin with a match, and shake the pan gently back and forth until the flame dies out. Add soy sauce, niban dashi, katsuobushi, a pinch of salt, and sprinkle lightly with MSG. Bring to a boil over high heat, then strain the sauce through a fine sieve set over a small bowl. Cool to room temperature and taste for seasoning (adding a little salt if necessary).
TO SERVE:
Serve soba tsuyu or ten tsuyu, a variation, with tempura, kaki age or tatsuta age. the garnish of grated daikon and grated ginger root should be divided into separate portions and placed on the individual servings of food. Customarily, the garnish is mixed into the dipping sauce to individual taste.
Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl Cravens earl.cravens@...
Submitted By SAM WARING On 10-07-94