Zarusoba with Tsuyu
Zaru means basket, so these are soba served in a basket.
Serving Size: 4 people
Tsuyu, dipping sauce
1/2 cup of kaeshi
1 1/2 to 3 cups of dashi stock or vegetarian dashi stock
Combine the two in a pan and bring up to a simmer. The less dashi you add the more intense the sauce will be, so add the dashi a little at a time, and start tasting after you’ve added about 1 1/2 cups: keep adding if it’s too strong. Simmer for 2-3 minutes, then let cool.
4 1/4 cups (or 1 litre, the standard size for a soy sauce bottle) good quality dark soy sauce
3/4 cup / 180ml mirin (hon mirin, the kind with alcohol in it, is preferred)
3/4 cup / about 150g granulated or superfine white sugar (see notes)
Put the mirin in a pan and bring up to the boil; lower the heat and let simmer a bit to evaporate much of the alcohol content.
Add sugar and stir until melted. Add the soy sauce, and let it warm up slowly, stirring. It should never boil – once it starts barely bubbling, take it off the heat.
If any cloudy scum has accumulated on the top, skim off carefully. I t can be used right away, but is best when allowed to rest for at least a day.
Let cool and store in a glass or other non-reactive, airtight container in the refrigerator. (I keep it in preserving jars with screwtop lids.) It will keep for several months under refrigeration.