This is a traditional sauce for dipping soba noodles into. You can make it vegetarian or traditional using dried bonito flakes. The bonito flakes give the sauce a deep smoky aroma and a strong umami character. Either way is excellent.
INGREDIENTS:
2½ cups dashi (see recipe on site) traditional or vegetarian, your choice ½ cup soy sauce (look for an artisanal sauce for better flavor) 4 tablespoons mirin 1 teaspoon sugar 1 to 3 dried bonito flakes (optional) katsuobushi, or kezurikatsuo for even deeper flavorMETHOD:
Bring all ingredients except bonito flakes to a boil; Stir well. If a smoky, richer flavor is desired (which is perfect for soba), add the flakes and immediately remove from the heat. When flakes sink, strain through cheesecloth and transfer to a jar.
Sauce is ready.
Store in a clean jar in the refrigerator.
Chef’s Notes:
Freshly grated ginger, green onions, a little wasabi, a touch of orange juice, all of these things make a welcome addition to the sauce.
If you want something similar without the fish, substitute 1 or 2 dried shiitake mushrooms, broken up into bits. Simmer in the sauce at very low temperature for ten minutes then allow to steep another 20 before straining.
Freshly grated ginger, green onions, a little wasabi, a touch of orange juice, all of these things make a welcome addition to the sauce.
If you want something similar without the fish, substitute 1 or 2 dried shiitake mushrooms, broken up into bits. Simmer in the sauce at very low temperature for ten minutes then allow to steep another 20 before straining.
Yield: Around 3 cups
Source: Chef Andrew E Cohen
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