Here is a good way to use up any leftover dashi (Japanese sea stock - see 'Japanese Noodle Soup' post). As everything is served cold, start well before you intend to eat.
Start by boiling water for the noodles. Do not salt the water - soba noodles are usually already salted. Add the noodles and cook until done. Drain and cool (start by letting them sit in cold water, then drain and chill in the refrigerator).
In a saucepan, combine 1 cup dashi, 1/2 cup mirin and 1/4 cup soy sauce. Bring to a boil, simmer for 5 minutes, cool (pour into metal bowl; sit on ice or in ice water) and chill in refrigerator. This is enough sauce for 3-4 appetizer portions.
When ready to serve, toss noodles with a little sesame oil (no more than a teaspoon or so) and serve with the sauce on the noodles or on the side.
This recipe is based on one of the same name in 'Asian Cook' by Terry Tan.
Note 1 - If you cannot find any of the ingredients for the sauce (or are feeling lazy), you can actually buy it in a well-stocked grocery store (in the Asian section). Look for the word 'tsuyu' on the bottle.
Note 2 - Metric info: 1 cup = 240 ml; 1/2 cup = 120 ml; 1/4 cup = 60 ml.
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