Zaru Soba Sauces

By goldenkagi

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Ingredients

Tsuyu sauce:
1 cup shoyu (Japanese soy sauce)
3/4 cup mirin
1/3 cup water
katsuo-bushi (3g-10g, depending on your budget)
about 3cm of konbu (if you have it. Rinse salt off first)
Hiyashi-Chuka sauce:
100 ml Japanese soy sauce
120 ml Vinegar (Rice vinegar is best but apple cider or white will do)
120 ml Cold water
3 Tbsp sugar
1 tsp sesame oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Tsuyu sauce:
Place mirin, water, katsuo-bushi and konbu in a saucepan and bring to boil. Gently simmer for 5 min or so to evaporate the alcohol.
Add shoyu and simmer 1 more minute.
Allow to cool completely. This time allows the katsuobushi flavour to steep into the tsuyu.
Pour through a sieve into a bottle and refrigerate. Keeps for months.

Step 2

Hiyashi Chuka sauce:
Place all sauce ingredients into a small jar and shake to combine and dissolve sugar.

Serve with zaru soba or ramen.