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Kake Soba with Hon Tsuyu Broth


  • 3-3.5 oz Soba noodles


  • 1/2 cup sake
  • 1 cup + 2 tablespoons mirin
  • 1 cup soy sauce
  • 1 2 inch x2 piece of kombu
  • 1 cup packed Katsuobushi


  • thinly sliced scallions
  • Blanched spinach, optional
  • 1-2 soft boiled eggs, optional
  • 4 pieces thinly sliced of kamaboko, optional
  • 4 pieces of fried fish cake, optional
  • 1 tablespoon of sesame seeds, optional


  • 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.
  • Enjoy :)


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.