am on my own for the weekend and noodles are perfect when dinner is for one. I’ve never tried the niboshi dashi before, so using it to make kakejiru (broth for hot noodles) was a fine start. I made udon with tofu, green onions, and just because they looked so pretty in the store, some cherry tomatoes.
makes 4 cups
♥ 1 quart niboshi dashi
♥ 1 ½ Tablespoons sugar
♥ ½ Tablespoon salt
♥ 1 Tablespoon shoyu
♥ ½ Tablespoon usukuchi shoyu (light-colored soy sauce)
In a medium pot, bring all ingredients to a very slow boil over low to medium heat. Go slow and low—you don’t want the dashi to become bitter and cloudy, nor do you want the sugar and shoyu to burn.