Asian noodles enjoy a worldwide popularity, thanks to the easily prepared noodles that only need boiling water. Japanese noodles can be eaten hot or cold. When served hot, the noodlses must be piping hot, and it is allowed to make some noise while eating them.<\/p>\n
The bouillon in which the noodles are served has two components: dashi<\/em>\u00a0and a liquid called\u00a0tare no moto<\/em>. All that is needed to do is temper them. The ratio between the two components differs for hot or cold noodles. Bouillon for hot noodles uses 1 part\u00a0tare no moto<\/em>\u00a0to 6 parts dashi (for example \u00bd cup tare no moto and 3 cups dashi). Bouillon for cold noodles uses 1 part\u00a0tare no moto<\/em>\u00a0to 4 parts dashi.<\/p>\n How to make dashi is described on another page<\/a>. On this page is the recipe for tare no moto<\/em>. This must be prepared at least twelve hours in advance to develop. It keeps for at least a week in the refrigerator. 1.2 dl (\u00bd cup)\u00a0soy sauce<\/a> Heat soy sauce and mirin in a small pan, add sugar as soon as it boils. Lower the heat, and stir with a wooden spoon until it boils again. Let it cool without a lid. Then keep in a closed container in the refrigerator fot at least twelve hours. All descriptions of ingredients<\/a><\/p>\n Sweet Japanese cooking rice wine. Opened bottles keep long. Sweet sherry is not really a substitute, neither is sake. Sugar syrup is better as alternative.<\/p>\n Japanese bouillon for noodles<\/span><\/em>
\nPreparation<\/em>\u00a05 minutes (+ preparation of dashi + 12 hours waiting)<\/span><\/span>.<\/p>\n
\n1.2 dl (\u00bd cup)\u00a0mirin<\/a>\u00a0(sweet rice wine, not the same as\u00a0sake)
\n2 Tbsp sugar
\nsalt (optional)<\/p>\nPreparation<\/h3>\n
\nWith 8.5 dl (3\u2153 cup) dashi enough for 1 liter (4 cups)\u00a0kake-jiru<\/em>\u00a0to serve with hot noodles.
\nWith 3.5 dl (1\u2153 cup) dashi enough for \u00bd liter (2 cups)\u00a0tsuke-jiru<\/em>\u00a0to serve with cold noodles.<\/p>\nIngredients<\/h2>\n
<\/a>Mirin<\/h3>\n
\n\u00a9 Author