Recipe by Linda's Busy Kitchen
This recipe is a variation to Soba Tsuyu. 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 or in most grocery stores (Asian food section) or in health stores. Usukuchi means thin flavor, not low sodium. Please do not confuse these two sauces, because their flavor is entirely different. Usukuchi is much lighter in color. All these items are available in Asian Markets. Serve sauces with grated daikon, momiji oroshi (red pepper spiced grated daikon), or grated fresh ginger root (né shoga) to be mixed at the table in each diner's kozara (saucer).
- 1 cup dashi (Cooking Stock)
- 1⁄4 cup mirin (Japanese Sweet Cooking Wine)
- 1⁄8 teaspoon salt
- 1⁄4 cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
- 1⁄4 cup dried fish flakes (Japanese Katsuobushi flakes)
- 1 tablespoon tangerine zest or 1 tablespoon orange zest, finely grated
Directions See How It's Made
- Mix the dashi, Mirin, salt, and Usukuchi or shoyu 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.
- Add finely grated tangerine skin or orange skin, and mix well.
- Allow to cool.