Japanese tsuyu sauce for soba noodles
Votes: 1
Time: 5 min.
Japanese tsuyu sauce for soba noodles - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. dashi broth (Kombu seaweed infusion infused with Bonito tuna shavings)
- 1/4 cup soy sauce
- 1/4 cup mirin (rice wine)
We recommend
Cooking the dish according to the recipe:
- In a plastic container, combine dashi, soy sauce, and mirin, shake to combine, and refrigerate for about 1 hour. Serve the tsuyu sauce with soba noodles.
Exit: 1.5 tbsp.
Categories:
recipe / Sauces / Dips / / Japanese cuisine / Alton Brown
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