Did you know that Mentsuyu, which is now a versatile seasoning in Japan, can be easily made with the ingredients asian households have commonly at home or easily sourced from a local asian market? Moreover, once the basic "KAESHI" is made, it can be stored for a long time, and the longer it is sit, the deeper and tastier it becomes. "KAESHI" can be used for various other dishes aside from soba, such as udon, sukiyaki, tonkatsu etc. depend on the ratio mixed in with "DASHI" . This video outlines how to make flavorful soba dipping sauce at home, taken from long-established soba shops, along with how to boil soba. ============================================================ ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================ 00:08 Making Kaeshi 01:55 Making Dashi 03:42 Combining Kaeshi and Dashi to Make Mentsuyu 04:52 Cooking Soba ● Ingredients (for one) ・ Soba (dried noodles)… 100 ~ 150g ・ Green onion ・ Wasabi ・ Shredded Nori ・ Soba soup ・ Soy sauce ... 100cc ・ Mirin ... 27cc ・ Sugar ... 3 to 3.5 tablespoons ・ Shaved dried bonito ... a handful ・ Shaved dried Mackerel* ... a handful *if you can't find this at your local asian market or online, substitute with another handful of dried bonito ● Recipe~ Soba Tsuyu (Soba dip) ~ (By making soba tsuyu a few days beforehand and letting it rest, the taste will become deeper. Make it at least the day before.) ① First, make a "KAESHI" Put 100cc of soy sauce, 27cc of mirin and 3 ~ 3.5 tablespoons of sugar in a pot and dissolve the sugar while heating to the extent that it does not boil. Just before boiling, turn off the heat, let it cool, put it in a container, cover the mouth with kitchen paper, tighten it with a rubber band, and let sit in the refrigerator for about 3 days to 1 week. The longer you leave it, the more delicious it becomes.After 3 days to 1 week, cover the bottle normally and store it in a cool and dark place. You can store it for about a year, it is good to make in bigger batches to take from as needed.If you don't have time, you can still use it without having it sit and still have delicious Soba Tsuyu. ② Make broth Pour 800cc ~ 1 liter of water in a pot, add shaved dried bonito and shaved dried macherel, and bring to a boil over high heat.After boiling, simmer for 10 to 15 minutes on high heat until the amount of water is almost half.When bubbles float, scoop it clean. ③ After 10 to 15 minutes boiling, strain Dashi with a colander covered with a paper towel and squeeze umami out. ④ While the soup is hot, mix KAESHI and broth in a ratio of 1 : 3 (KAESHI : broth).Let cool and sit overnight in the refrigerator. ~ Zaru soba ~ ① Boil the water to cook soba ② Prepare soba tsuyu and chopped green onions. ③ When the water is boiling, add soba and boil for the specified time. ④ When the soba is cooked, take some soba water to a bowl for "Soba Yu" later, and drain remaining hot water with a colander, wash soba with cold running water to tighten the surface. ⑤ After serving soba on a plate, put shredded Nori on the top. Put chopped green onion in Soba Tsuyu and add wasabi if you like. ⑥ When you finish eating soba, add the soba hot water you saved to the remaining Soba Tsuyu and you can enjoy it like a soup. ● Cooking tips ・ The more you sit "KAESHI" in a cool and dark place, the deeper the taste will be.It can be stored for about a year, so it is convenient to make a large amount and save it when making it. ・ Store the Soba Tsuyu in the refrigerator after combining the KAESHI and broth, and use it up within a week. ・ Please adjust the ratio of KAESHI and broth to your liking.