For both udon and soba. Adapted from Tsuji’s “Japanese Cooking”.
- Dried dashi for 8 1/2 cups
- 2 tsps salt
- 3 tbsps dark soy sauce
- 3 tbsps light soy sauce
- 2 tbsps sugar
- 2 tbsps mirin
- Follow package instructions on making dashi, bring it to boil
- Add all the other ingredients
- Simmer while you prepare the noodles that need this
- Can be kept for up to 3 days
Makes 8 cups.