53 calories (1/3 of recipe); 1.5 g protein; 0.1g fat; 9.6 g carbohydrate; 7.8 g net carbs; 281 mg sodium; 0 mg cholesterol; 1.8 g fiber
For dashi stock
200 cc water
Handful katsuobushi (hanakatsuo) bonito flakes (6 g in photo)
1 3-4 cm piece kombu kelp
1/4 dried shiitake mushroom
1 tbsp soy sauce
1 tbsp shoyukoji soy sauce rice malt
2 tbsp mirin
1/4 tsp rice vinegar
1 roma tomato (88 g in photo)
Prepare dashi stock.
Break kombu and dried shiitake into smaller pieces, and place in heat-resistant container.
Let sit until everything settles to the bottom.
In a stove-top safe container or small pot, put mirin and rice vinegar, and bring to boil.
Strain in dashi, add shoyukoji, soy sauce and tomato, and bring to boil.
- Keeps for a few days in the fridge.
- Strong dashi is the key. If using regular dashi you have on hand, add some katsuobushi in a tea bag after dipping sauce is ready, simmer for a while, let cool, and remove katsuobushi bag.
- The taste of this dipping sauce largely depends on the tomato. A very ripe roma tomato seems to work best. Sweet cherry tomatoes are also a good choice.
- Among condiments often served with somen noodles, grated ginger pairs especially well with this dipping sauce.
- This is also good for udon thick wheat noodles.
- If shoyukoji is not available, use soy sauce. If using 50% reduced-sodium soy sauce, sodium content would be 1,014 mg (whole recipe) and 338 mg (1/3 recipe).
- When made with regular soy sauce and shoyukoji made with regular soy sauce, sodium content would be 1,609 mg (whole recipe) and 536 mg (1/3 recipe). When made with regular soy sauce only, the figures would be 1,954mg and 651mg, respectively.
- Whole recipe above: 160 calories; 4.4 g protein; 0.3 g fat; 28.7 g carbohydrate; 23.3 g net carbs; 843 mg sodium (when made with 50% reduced-sodium soy sauce and shoyukoji based on 50% reduced-sodium soy sauce); 0 mg cholesterol; 5.4 g fiber