Updated: Mar 10
Store-bought Japanese soba noodle dipping sauce is available in many countries now. Did you know that soba noodle dipping sauce can be made at home pretty easily?
It's fresh, not too salty and best of all has no additives. Japanese soba noodle dipping sauce is very flavorful and versatile. It has been used in many Japanese dishes such as gyudon (Japanese beef bowl), nikujaga (braised vegetables), oyakodon and so on. With such versatility, Japanese soba noodle dipping sauce is one of the most popular staple condiments in a Japanese household. Once you have made your own homemade Japanese noodle dipping sauce, you can keep it for 2 weeks.
<JAPANESE SOBA NOODLE DIPPING SAUCE>
＜Yield> 3 servings
<Prep time> 0 minutes
<Cook time> 5 minutes
4 cups (30g) bonito flakes
1½ cups water
4 tablespoons Mirin
4 tablespoons Soy sauce
1 tablespoon sugar
1. Soak the kelp/kombu in the water for a minimum of 30 minutes in a pot. Add all the rest of the ingredients into the pot. Bring it to a boil, then lower the heat. Simmer for 5 minutes. Let it cool down to room temperature.
2. Strain it over a piece of paper towel covering a strainer. Squeeze the bonito flakes in the paper towel and let the liquid drip down into a bowl.
3. Transfer the sauce to a glass jar and keep it for 2 weeks in the fridge. Enjoy with multiple dishes!
・Please bring the sauce to room temperature. This will allow more flavors to be enhanced during this time.
・Squeeze the paper towel tightly so that you can extract every last drop of this yummy sauce.
<Recommended side dish>
It pairs well with many types of noodles such as udon and soba.
Store in an air-tight container in the fridge for up to 2 weeks.
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