Iced somen noodles and fried eggplant with soy-mirin dipping sauce
Iced somen noodles and fried eggplant with soy-mirin dipping sauce
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus cooling time for the sauce | Serves 6
Ingredients
3 cups water 1 1/2 cups bonito flakes (they should be large flakes) 3 dried whole shiitake mushrooms, softened in warm water for 20 minutes (discard water after softening) 1/2 cup plus 2 tablespoons (5 ounces) mirin (sweet sake) 2/3 cup light color soy sauce (usukuchi-shoyu)
Preparation

Step 1 In a medium size pan, bring the water, bonito flakes, softened shiitake mushrooms, mirin and light color soy sauce to a boil over high heat. Reduce the heat and simmer gently for 3 minutes to infuse the flavors. Remove from heat, strain the sauce and discard the bonito flakes. Reserve the shiitake mushrooms; remove any tough stems and slice them thinly and use them as a condiment for the noodles. Let the dipping sauce come to room temperature, then refrigerate, covered until needed. This makes 3 1/2 cups sauce and will keep for 1 week, refrigerated.

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