Homemade "straight" mentsuyu (to be used as-is, not diluted)
Coarse (thick) bonito flakes
★ Soy sauce
Bring the water to a boil and add the coarse bonito flakes. Simmer gently for 10 minutes. Skim off any scum.
Strain through a fine meshed sieve lined with paper towels or a coffee filter. This is the dashi stock.
Bring the dashi stock back to a boil and add the ★ ingredients. When the sugar has melted, turn off the heat and leave to cool.
Chop the green onion finely and briefly bathe in a bowl of water. Drain well.
Cook the soba noodles in plenty of boiling water. Wash under cold running water gently (not rubbing too hard so that the edges of the noodles remain sharp). Arrange on a flat sieve in little bundles that are easy to pick up with chopsticks.
Story Behind this Recipe
I love soba! I received some Shinshuu soba as a gift, so I took some time to prepare it properly.
After combining the flavoring ingredients, don't let them come to a boil or you'll lose the delicate flavor. Soak the green onions in water to get rid of the harsh flavor and sliminess.