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Mirin - And - Soy Dipping Sauce For Tempura And Noodles
(Soba Tsuyu)
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| What You Need: |
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¼ cup mirin (sweet sake), or 3 tablespoons pale dry sherry
¼ cup Japanese all-purpose soy sauce
1 cup niban dashi
2 tablespoons preflaked katsuobushi (dried bonito)
Salt
MSG
TEN TSUYU
¼ cup usukuchi soy sauce, or substitute 3 tablespoons Japanese all-purpose soy sauce
¼ cup mirin (sweet sake), or 3 tablespoons pale dry sherry
1 cup niban dashi
1/8 teaspoon salt
MSG
¼ cup preflaked katsuobushi (dried bonito)
GARNISH
3 tablespoons finely grated daikon (Japanese white radish), or substitute 3 tablespoons peeled, grated icicle radish or white turnip
1 tablespoon scraped, grated fresh ginger root
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| How To Cook: |
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TO COOK:
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1. Heat the mirin in a 1-quart saucepan over moderate heat until lukewarm. Turn off the heat, ignite the mirin with a match, and shake the pan gently back and forth until the flame dies out.
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2. Add soy sauce, niban dashi, katsuobushi, a pinch of salt, and sprinkle lightly with MSG. Bring to a boil over high heat, then strain the sauce through a fine sieve set over a small bowl.
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3. Cool to room temperature and taste for seasoning (adding a little salt if necessary).
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TO SERVE:
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1. Serve soba tsuyu or ten tsuyu, a variation, with
tempura,
kaki age or
tatsuta age.
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2. The garnish of grated daikon and grated ginger root should be divided into separate portions and placed on the individual servings of food.
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3. Customarily, the garnish is mixed into the dipping sauce to individual taste.
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