Kakejiru (Broth for Hot Noodles), page 66
This is a mild-flavored broth to be poured hot over udon or soba.
- 1 quart ichiban dashi
- 1 1/2 Tablespoons sugar
- 1/2 Tablespoon salt
- 1 Tablespoon shoyu
- 1/2 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.