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Today I would like to introduce to you a permanent Japanese seasoning for everyone.
It is a traditional secret sauce originally used in Japanese soba noodle shops with dried bonito dashi.
You can make it with only three ingredients, most of which you have at home, and it's so easy to make that I don't even need to introduce it. It is so easy to make that I don't even need to show you how to make it. Moreover, it can be kept refrigerated for six months, so it is definitely a useful seasoning to have on hand.
Of course, it is homemade, so no chemical seasonings or preservatives are used. Good for your health too!
This seasoning sauce can be used for all kinds of Japanese food, not just soba noodles, so please try making it.
〜Ingredients〜
1,000 ml soy sauce (use only genuine brewed soy sauce)
180g sugar (You can use any kind of sugar! Try different kinds to find your favorite flavor)
180ml Hon Mirin (use genuine brewed mirin, not mirin-like seasoning)
〜How to use〜
For kakesoba (buckwheat noodle soup)
1 kaeshi: 8 bonito soup stock
Dipping Soba Soup
1 kaeshi : 5 bonito soup stock
Boiled fish
1 kaeshi : 1bonito soup stock
Meat and potatoes
1 kaeshi: 6 bonito soup stock
Rice cooked with chicken and egg
1 kaeshi : 5 bonito soup stock
Vinegared vegetables
1 kaeshi : 2 vinegar :1 bonito soup stock
Tempura dipping sauce
1 kaesh i: 4 bonito soup stock
Sukiyaki
1 kaesh i: 1 bonito soup stock
Yakitori
1 kaeshi : 1 Mirin
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