Tsukejiru is more strongly flavored than broth for hot noodles (kakejiru) or tempura dipping sauce (tentsuyu). Cold inhibits flavors. Ms. Shimbo notes that at noodle restaurants in Japan, the base (kaeshi) is made and refrigerated for a week to allow the flavor to mature. Don’t worry: if you have not planned so far ahead, cooking all the ingredients at one time makes a good sauce.
Tsukejiru
Cold Noodle Dipping Sauce
page 67
about 3 cups
Kaeshi
base for the dipping sauce
- 6 Tablespoons shoyu
- 2 teaspoons tamari
- 1 Tablespoon sugar
In a small saucepan, heat the two soy sauces over low heat. When the mixture is hot, add sugar and stir until dissolved. Let the mixture cool. Refrigerate, covered, for a week before making tsukejiru.
Tsukejiru
- 3 cups ichiban dashi
- 1/2 cup kaeshi
- 1/2 cup katsuobushi (dried bonito flakes)
In a medium pot, bring the dashi and kaeshi to a boil over medium heat. Add the fish flakes, and immediately remove the pot from the heat. Strain the mixture through a sieve lined with a cotton cloth. Let the sauce cool, cover and refrigerate for up to 3 days.
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Tess's Japanese Kitchen 
Your soba noodles really are beautiful, Tess. Well done!
Marcia
Macia,
Thanks. The difference between my homemade noodles and dried ones is not so dramatic as fresh Italian pasta is from its dry version, but the smell of the dough while I was making them was wonderful.
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