All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Somen, udon no tsuketsuyu / dipping sauce for somen or udon noodles

Strong dashi is the key to a flavorful dipping sauce.


(Enough for 2-3 servings)

For dashi
Approx. 350 cc water
Handful (10 g) katsuobushi bonito flakes
5 cm square kombu kelp piece
1/4 dried shiitake mushroom or 1 tbsp shami dried shrimp (optional; 1/4 dried shiitake in photo)

4 tbsp soy sauce
4 tbsp mirin


Prepare dashi.
In a measuring cup or heat-resistant container, break or cut kombu into smaller pieces.
Put dried shiitake and katsuobushi.

Add boiling water;  to 300 cc level for a stronger dipping sauce, to 350 cc level for a milder outcome.


Meanwhile, put mirin in a small pot or stovetop-resistant container, and bring to boil.
 Turn off heat.


When katsuobushi starts to settle toward the bottom, strain into mirin pot/container.
Add soy sauce, and bring to boil.
Reduce heat, and simmer for a few minutes. 


Cool, and refrigerate until use.
If in a hurry, place pot/container in a larger container filled with ice water, and chill.

  • Dried shiitake gives dashi an earthy note, while shami dried shrimp (photo at right) adds an aromatic saltiness.
  • Rehydrated dried shiitake and shami dried shrimp can be used for other dishes.
  • If using regular dashi prepared in advance, boil mirin, add 300 cc dashi and soy sauce, bring to boil again, and add handful katsuobushi; turn off heat, let katsuobushi sink somewhat, and strain. 
  • The basic proportion of ingredients is 5 parts dashi, 1 part soy sauce, and 1 part mirin.
  • Leftover dipping sauce can be used as tentsuyu tempura dipping sauce or sobatsuyu buckwheat noodle sauce by reducing it somewhat. When diluted with dashi, it can be used for noodle soup, as a marinade for grilled or deep-fried items, and for many other dishes.

<One-page PDF recipe for printing>
("Print This Page" below is for printing out all contents including description and all photos)

No comments: