Zawo soba. Rich in flavour, good enough to eat as cold noodles with dipping sauce. Simply cook noodles in boiling water. Prepare shaved ice/ ice cubes. Place cooked noodles on top of the ice.
As for dipping sauce (Mentsuyu) :
Serves 4
1. ¼ cup cooking sake
2. ½ cup mirin (I usually add an additional 1 Tbsp)
3. ½ cup soy sauce
4. 1 kombu (dried kelp) - optional
5. 1 cup katsuobushi (dried bonito flakes) (they are fluffy, so pack it when you measure)
Sauce preparation method:
1. In a medium saucepan, add ¼ cup sake and bring it to a boil over medium-high heat. Let the alcohol evaporate for a few seconds.
2. Add ½ cup soy sauce and ½ cup mirin (I add + 1 Tbsp mirin for my family's preference).
3. Add 1 x 1 inch (2.5 x 2.5 cm) kombu and 1 cup dried bonito flakes (katsuobushi).
4. Bring it to a boil and cook on low heat for 5 minutes. Turn off the heat and let cool completely. Strain the sauce and set it aside. You can keep the sauce in an airtight container and store it in the refrigerator for up to a month.
5. Add sliced spring onion + roasted sesame seed & quail egg into sauce shall you prefer. Whisk all ingredients placed in the sauce.
6. Dip cold noodles into the sauce and enjoy!
