| How To Cook: |
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1. Quickly heat the mirin to lukewarm in a 1-quart saucepan, then remove the pan from the heat and set the mirin alight with a match. Shake the pan gently until the flame dies out.
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2. Stir in the soy sauce, the dashi, katsuobushi, salt and a few sprinkles of MSG. Bring to a boil over high heat, and strain the sauce into a bowl. Let it cool to room temperature.
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3. Serve as the dipping sauce for
hiyamugi,
zarusoba or
hiyashi somen.
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