Advertisement
Food

Recipe: Soba-tsuyu (dipping sauce for cold soba noodles)

Morizuyu (dipping sauce for cold soba noodles)
(Kirk McKoy / Los Angeles Times)
Soba-tsuyu (dipping sauce for cold soba noodles)Total time: 25 minutes, plus cooling timeServings: This makes about 6 1/2 cups of dipping sauce.Note: Adapted from Akila Inouye. Mirin (look for mirin made with just rice, rice spirit and malt) and dried bonito flakes are available at Asian markets.Hongaeshi (dipping sauce base) 1/3 cup sugar 1/4 cup plus a scant 3 tablespoons mirin2 cups plus a scant 2 tablespoons soy saucePlace the sugar and mirin into a pot over medium heat and dissolve the sugar completely. Add the soy sauce and heat until a thermometer inserted reaches 158 degrees, then remove from heat. Cover the pot with a clean cloth (instead of a hard lid). Set aside and cool to room temperature. Store the liquid, covered, in the refrigerator. You can keep the base for a couple of months. This makes about 2 1/2 cups of hongaeshi.Soba-tsuyu2 1/2 cups water4 loosely packed cups (35 grams) dried bonito flakes 3/4 cup hongaeshi dipping sauce baseDash of mirin (optional)Dash of sake (optional)1. Boil the water and add the dried bonito flakes. Lower the heat to a simmer and continue cooking for a minute. Strain the dashi liquid in a fine strainer.2. Add the hongaeshi to the dashi and then heat it to 158 degrees. Add a dash of mirin and sake, if using. Cool the pot in an ice bath. This will keep in the refrigerator for 3 days. Serve on the side with soba.Each one-half cup: 18 calories; 1 gram protein; 3 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 grams sugar; 704 mg. sodium.


Newsletter
Eat your way across L.A.

Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.

You may occasionally receive promotional content from the Los Angeles Times.
Advertisement