| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Niger |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Dashi or light chicken stock (see basic dashi recipe) |
| 1/2 |
c |
Plus 2 tablespoons dark soy sauce |
| 4 |
tb |
Mirin |
| 1 |
ts |
Sugar |
| 1 |
oz |
Dried bonito flakes |
|
|
Cooked cold soba noodles |
|
|
Thinly sliced scallions |
|
|
Grated daikon |
|
|
Quail eggs |
|
|
Natto; (optional) |
INSTRUCTIONS
Combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring just
to a boil. Stir in the bonito flakes and immediately remove from the heat.
Wait about 10 seconds for the flakes to get thoroughly soaked, and then
strain. Let liquid cool to room temperature. Serve with cold soba noodles
for dipping, along with scallions, grated daikon, quail eggs and natto if
you have a taste for it.
TAMALES WORLD TOUR SHOW #WT1A03
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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