Soba sauce recipe taught by a soba restaurant ~ For cold soba ~ Cold soba sauce 

We will introduce how to make “Soba Tsuyu” for zaru soba by dividing it into three steps: Kaeshi, Dashi, and Soup.
At soba restaurants, the special soup used for zaru soba is called karajiru.
The point is to cook at a low temperature so as not to kill the flavor of the soy sauce and katsuobushi.
I tried to make it simpler and easier to make than the recipe I'm making at the shop.
Kaeshi has a shelf life of about two months in the refrigerator.
Please try making it.
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▼ Materials
[return]
Dark soy sauce 300cc
Saishikomi soy sauce 100cc
Mirin 65cc
55g granulated sugar
【soup stock】
1 liter of water
100g thick bonito flakes
5g kelp
3g dried shiitake mushrooms
[Soba soup]
500cc of soup stock
Kaeshi 155cc
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