Clara Sze Man Choi

Soba

Posted by Clara Choi on February 19, 2012 0 Comments

My つゆ (soba dipping sauce) recipe

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Recipe – Tsuyu (In Japanese it was call the “can do everything” tsuyu)

50ml Mirin (Cooking mirin is fine aka 0.9 % alcohol, if you get better mirin, you can skip the cooking wine)

50ml Rice Cooking Wine (the japanese kind, usually 13-14% alcohol with 2.1% of salt) <– to evade taxes… add salt if you are using regular rice wine

50ml regular light soya sauce (shuyu)

1 teaspoon of sugar (add more depending on how sweet you like it)

200ml of dashi (I used concentrated powder + water) <– lazy

1) First bring the mirin and wine to an almost boil, if you are using something stronger, let it actually boil to evaporate some  alcohol.

2) Then pour the rest of the crap in, stir until sugar melts

It should taste like any regular garden variety soba dipping sauce. Will keep in the fridge for a very long time b/c of the alcohol.

You can also add a little water, 1-2 teaspoon more sugar, and 2-3 teaspoon of soya sauce to make it the tempura dipping sauce. (it should taste slightly weaker than the dipping sauce)

To turn that into a hot soupy base for udon and etc, add about 1/2 – 1 times as much water as sauce to it.

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You can reach me by emailing me AT clarachoi.ca