There are thousands of ways of soba noodles sauce, but Kurihara believes that her recipes are the most delicious! This sauce can be used not only for soba noodles, but also for many Japanese dishes! Do more in the refrigerator! (net map) --The recipe is translated from "everyday harumi"
Rinse the dried kelp carefully, then dry it with kitchen paper
Take a large stockpot, pour 800ml of water, and soak the kelp for half an hour to an hour. (The soaking time depends on the thickness of the kelp)
After soaking, add soy sauce, porphyrin and sugar to the pot and heat on the fire.
In the pot, the liquid will be added to the bonito flower when it is boiling, and cook for 3 minutes.
After the fire is turned off, let it cool to room temperature, then filter the fish and kelp with a strainer, pour the sauce into a sealed bottle and store in the refrigerator.
It can be stored in the refrigerator for about a week. If you think that there are too many components in the recipe, you can reduce it by proportion.