1. Mix the dashi, shoyu, and mirin in a saucepan, and heat to boiling. 2. Add the katsuobushi flakes, and continue boiling for 1 minute 3. Strain the mixture through a cheese cloth or a coffee filter, and allow to cool. 4. Add the rice vinegar (Su) and finely grated tangerine skin (if making Soba Zuyu). 5. The sauce may be sprinkled with red pepper flakes when served. ---------------------------------------------------------------------------
Nutrition
Ingredients
