An All-Natural Version — No Additives
A Japanese Classic with Soba
Every Japanese cook used to be able to make this dipping sauce for Soba Noodles. Nowadays, the cook in a Japanese household may be a working wife and mother or a single man even, and nobody seems to have time to make the simplest foods. Japanese food companies have stepped in and produced delicious versions of the dipping sauce, which do taste delicious and need no preparation atall. A dipping sauce produced by a leading Japanese maker shows on its label the following: fish extract, dried bonito, dried kelp, mirin, glucose syrup, rice, alcohol, soy sauce, salt, sugars, kelp extract, and sometimes MSG.
This simple version can be made at home in an instant and is all natural, with no additives or preservatives, and only three natural, known ingredients:
4 cups Dash / Japanese Soup Stock
¼ cup Soy Sauce
¼ cup Mirin / Japanese Sweet Cooking Wine
Boil all three ingredients together for a few minutes. Let cool. If it will be used for cold Soba, chill in the refrigerator.
You may add a little grated Ginger and Togarashi / Red Pepper to the sauce. Or, put them on the table to be added by those who like them.