A simple, sophisticated Japanese dish. Recipe from Japanese Soul Cooking.
2 cups dashi, ideally homemade
1/2 cup kaeshi (see below)
2 tbsp mirin
4 sleeves soba
1/4 cup sliced scallions (whites only)
Combine dashi, kaeshi and mirin and bring to a boil. Refrigerate at least an hour.
Right before serving, cook soba (use about 3 quarts of water and cook about 4.5 minutes, immediately rinsing under cold water). Combine scallions with dipping sauce and serve.
2 cups soy sauce
1/2 cup mirin
3 tbsp sugar
Bring ingredients to a boil over high heat. Allow to come to room temperature. Refrigerate at least three days (I luckily had some left over from making udon so this was a quicker meal).