Dashi is Japanese stock, typically consisting of dried kelp, bonito flakes, dried mushrooms, and additional seasonings. If you don’t have the time to make your own dashi, the soup stock is sold in dried powder form. This sauce is great with cold soba noodles.
Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 cups water
- 1 Tbsp. dried dashi soup stock
- 1⁄4 cup low-sodium soy sauce
- 1⁄4 cup mirin
- In a small saucepan, bring the water to a slow boil over medium-high heat. Add dashi soup stock, reduce the heat to medium low, and simmer for 4 to 5 minutes.
- Add the soy sauce and mirin and simmer for an additional 2 to 3 minutes. Remove from heat and cool. Tsuyu can be stored in the refrigerator for 3–5 days.