With a Japanese food lover at home, this isn't something new to me. When my boy was younger, he loves hot soba, but when he turn 5, he loves both hot and cold soba.
I don't use store bought dipping sauce as the homemade version is so easy. I really don't see the needs to buy a ready-to-use sauce :)
To prepare Kaeshi:
130ml Soy Sauce
2 tbsp Mirin
3 tbsp Sugar
Prepare Dashi, click here for dashi recipe.
1. Heat mirin in a saucepan to remove alcohol. When air bubbles appeared, stir in sugar until fully dissolves.
2. Stir in soy sauce. Warm the mixture till it form a thin layer on top of the liquid (85'C). Remove from heat. Do not bring to boil.
3. It's ready!
The ratio of the dipping sauce is 3 part of Dashi : 1 part of Kaeshi.
To prepare cold soba,
1. Cook the soba noodle as directed on the packaging.
2. Rinse with cold water running water. End the process with some ice water. Drain and transfer to a tray or dish. Serve with the dipping sauce and some chopped spring onion.
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