Dipping Sauce for Cold Somen Noodles

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INGREDIENTS:

  • 2 cups konbu and katsuobushi dashi
  • 1/3 cup soy sauce
  • 1/3 cup mirin

PREPARATION:

Put mirin in a sauce pan and heat. Add soy sauce and dashi soup stock (see below) in the pan and bring to a boil. Stop the heat. Cool the sauce.

Dashi:

  • 8 cups of water
  • 1/3 cup of katsuobushi (dried bonito flakes)
  • 6 inches long konbu (kelp)

PREPARATION:

Put 4 cups of water in a pan and soak konbu in the water for one or two hours. Put the pan on low heat and remove the konbu just before the water boils. Add katsuoboshi in the water and turn off the heat.

Strain the broth to get the first dashi. This dashi is called ichiban-dashi.
*This dashi soup stock is often used for clear soup. To make the second soup stock, put 4 cups of water and the katsuobushi and konbu, which were used to make the first dashi in a pan. Heat the water and let boil for a few minutes. Strain the broth. This second dashi is called niban-dashi.
*This dashi soup stock is often used for simmering