Lunch: Japanese Cold Noodles

SomenActive time: 20 min Start to finish: 1 hrIn a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality of Japanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice are

Ingredients

2 cups unseasoned dashi (Japanese soup stock)
5 tablespoons usukuchi shoyu (Japanese light soy sauce)
3 tablespoons sugar
2 tablespoons mirin (Japanese sweet rice wine)
1 1/2 shoyu (Japanese soy sauce)

Instructions

Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.

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