soba dipping sauce

Soba Dipping Sauce (Men-tsuyu) Makes 4 servings To make the Soba Dipping Sauce, first prepare the Soba Sauce Base. (See recipe below). I use about 25% Soba Sauce Base to 100% Dashi for making the Soba Dipping Sauce. If you wish to make a soba soup, simply use less Soba Sauce Base. Reduce it to 10% Soba Sauce Base to 100% Dashi. 1000 ml water 3 dried shiitake mushrooms 4-in Kombu seaweed 30g dried bonito flakes (Katsuo-bushi) 250 ml Soba Sauce Base (see recipe below) To make the dashi, combine the water and shiitake mushrooms in a medium size pot and let stand for 30 minutes to overnight. Add the kombu and bring it to a boil over high heat. Just before the water turns to a boil, lower heat and remove the shiitake mushrooms and the kombu seaweed. Add the dried bonito flakes to the dashi. Lower heat and continue cooking for 2-3 minutes. Turn off heat and let the bonito flakes steep for 3-5 minutes. Strain the dashi liquid in a fine mesh strainer. The kombu, shiitake and bonito flakes can be used to make a secondary dashi stock, which is good for diluting the soup. Add the Soba Sauce Base to the dashi. Bring to a boil over medium heat. Lower heat and simmer for a couple of minutes. Turn off heat. Let cool. The dipping sauce will keep fresh in a refrigerator for 4-5 days. For the Soba Sauce Base (enough for 30-35 servings) 500 ml dark or light color soy sauce soy sauce 100 ml mirin (Hon-mirin,not mirin type) 2 tablespoons (30 g) cane sugar Combine mirin and sugar in a large sauce pan and bring to a boil over medium high heat, until the sugar is dissolved. Add the so