Soba noodle dipping sauce, Soba tsuyu.
So now you'll be ready to make restaurant quality noodle dipping sauce in a week!
I sometimes see questions about Japanese noodle dipping sauce on sns, but have never seen any comments mentioning the most important points, kaeshi and aging.
Then I realized that there are just so many things non Japanese simply don't have opportunities to know.
That is one of the reasons why I made this page.
I know traditional soba is not photogenic, but ppl here are interested more in taste, right?
It is not difficult at all.
It just takes a little more time than you think...
Mix Kaeshi Tokyo style 1 : Kombu Dashi 3~4 in a sauce pan.
Heat it till just before it gets to simmer, then turn off.
Let cool, then let sit in a fridge overnight to "round the edge".
Serve chilled.
* Example
Salty type (Suits dark Soba)
50ml Kaeshi + 150~200ml Kombu stock(+ a little bit shiitake stock, if you like)
↓
(Medium color Soba)
↓
Sweet type (Suits Sarashina Soba)
50ml Kaeshi + 200~250ml Kombu stock(or 150ml Kombu stock + 50~100ml Shiitake stock) + 1/2~1Tbsp Mirin
* Use thick kombu stock.
Because you only "dip" soba. Not "soak"!
* I don't recommend Shiitake stock as main stock.
Shiitake flavor is too strong to enjoy buckwheat flavor.
For light color soba, it is good to use only a little to enhance Umami.
* Use it within 1~2days, before kombu flavor fades.
Quick version.
In case you would like to make Tsuyu from soy sauce and other ingredients directly,
Like when you've run out of Kaeshi.
Combine 3Tbsp Soy sauce, 2~3Tbsp Mirin, and 180ml~240ml Kombu stock in a sauce pan, cook till just before it gets to simmer, turn off, then let cool.
Let sit in the fridge overnight.
Yup, quick version still requires waiting overnight.
I will write about how to choose soba in supermarkets and how to boil well soon!
