Recipe by Linda's Busy Kitchen
This sauce is excellent for soba noodles, and fried Sushi rolls such as Spider Rolls, Fried Oyster Roll, Calamari Roll, and Shrimp Tempura Roll. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for Miso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets. Shoyu is the foundation of Japanese cuisine, it is the essential ingredient. Shoyu is the most important condiment used to flavor food and also used to cook with. Shoyu can be found in most grocery stores (Asian food section) or in health stores. Shoyu can be stored at room temperature for up to one year.
- 1 cup dashi
- 3 tablespoons shoyu
- 2 tablespoons mirin (Japanese Sweet Cooking Wine)
- 2 tablespoons dried fish flakes (Katsuobushi)
- 1⁄3 cup rice vinegar (Su, for Soba Zuyu only)
- 1 tablespoon tangerine zest, skin shaved (for Soba Zuyu only)
- red pepper flakes (optional)
Directions See How It's Made
- Mix the dashi, shoyu, and mirin in a saucepan, and heat to boiling.
- Add the katsuobushi flakes, and continue boiling for 1 minute
- Strain the mixture through a cheese cloth or a coffee filter, and allow to cool.
- Add the rice vinegar (Su) and finely grated tangerine skin (if making Soba Zuyu).
- The sauce may be sprinkled with red pepper flakes when served.