Kake Soba with Hon Tsuyu Broth
+ 2 tablespoons mirin
x2 piece of kombu
thinly sliced scallions
soft boiled eggs
thinly sliced of kamaboko
of fried fish cake
of sesame seeds
Pour sake into a medium saucepan and bring to a boil over medium high heat.
Allow the alcohol evaporate for a few seconds.
Add the mirin and the soy sauce. Stir.
Add the kombu and katsuobushi. Stir again ensuring that all of the katsuobushi has been immersed.
Bring it to a boil and cook on low heat for 5 minutes.
Remove from heat; set aside and let it cool.
While the broth cools a bit, prep your garnishes of choice and set aside.
Once the mentsuyu is cooled, pass the mixture through a fine sieve or strainer. Press on the katsuobushi with a spatula or large spoon to get as much liquid out of it as you can.
Pour 3/4 cup of the mentsuyu into a medium sized pot.
Add 3 cups of water and bring to a simmer.
In the meantime, cook your soba noodles as directed on the package.
Once the soba noodles are ready, give them a rinse and place them in bowls.
Carefully pour the hot broth over the the noodles.
Add your selected garnishes.
The mentsuyu will stay fresh in the refrigerator for up to a month. It's best to prep all of your garnishes in advance or while the mentsuyu is cooling.