本格・そばつゆの組み立て方 #shorts

本格・そばつゆの組み立て方 #shorts

Measure the soy sauce, followed by the mirin, and finally the sugar. Pour the soy sauce into the pot. Turn on the heat and measure the temperature. Heat until it reaches 60°C, then turn off the heat. Add the sugar and dissolve it thoroughly. Turn the heat back on, monitor the temperature, and maintain it at 80°C. Add the mirin and wait until it reaches 85°C. Turn off the heat, cover, and let it sit for 3 days. Bring the water to a boil. Add the bonito flakes and simmer for 20 minutes. Then, simmer the bonito flakes for another 15 minutes. Skim off the scum. This is the ultra-rich bonito dashi. Combine 1 part kaeshi with 8 parts dashi. Heat it to 85°C—this is kake-tsuyu. Add green onions and cook the soba noodles. Add the kamaboko and it’s ready to serve. Pour a generous amount of your proud broth into the bowl. Arrange it neatly and say, “Itadakimasu!” If everyone were served soba of this level at home, they’d definitely be amazed! Try simmering it when the time is right!

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かえしとかつお出汁の織りなす宇宙、それがそばつゆである。　かえしと出汁の割合は好みでもある、あなたもやはり、自由だ。

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