Soba Tsuyu (mirin & Soy Dipping Sauce) Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1/4 cup: Mirin,
-bonito),
1/4 cup: Shoyu,
Salt,
1 cup: Niban dashi,
MSG,
2 T: Preflaked katsuobushi, (dried
TEN TSUYU
1/4 cup: Usukuchi shoyu,
1/8 tsp: Salt,
1/4 cup: Mirin,
MSG,
1 cup: Niban dashi,
1/4 cup: Preflaked katsuobushi,
GARNISH
3 T: Daikon, finely grated
1 T: Ginger, fresh, peeled/grated
Directions:
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@mgmtsys.com
Submitted By SAM WARING On 10-07-94
Source from luhu.jp
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@mgmtsys.com
Submitted By SAM WARING On 10-07-94
Source from luhu.jp