Tsuyu Noodle stock

KANTO TSUYU:
Konbu 1 piece (10 cm square)
Katsuo tuna fish flakes 30g
Sake 1/2 cup
Mirin 1/2 cup
Soy sauce 1 cup
Sugar 2 TBS

** Makes 1.5 cups.
- 1.5 cups for TSUKE tsuyu, dipping sauce.
- 9 cups for KAKE tsuyu, topping over noodles.

Directions:
1. Cut konbu into 1cm strips. In a pot, add sake and mirin, medium heat. Bring to a rolling boil to rid of alcohol.
Turn off if necessary.
2. Reheat to medium, add sugar and soy sauce.
3. Add konbu and fish flakes. Mix once and stop heat.
Wait 40 minutes.
4. Place 2 layers of paper towel in a colander, strain to get Tsuyu stock.
5. Squeeze the remaining Konbu and Fish flakes.
Place Tsuyu in a clean jar, LASTS 1 WEEK.

When using for TSUYU,
TSUKE.TSUYU = MEN.TSUYU 1 part : 2 parts water.
KAKE.TSUYU = Men.Tsuyu 1 part : 5 parts water.
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**NOTE: With the remaining Konbu and Fish flakes:
TSUKUDA.NII:
Cut konbu with kitchen scissors thinly.
In a pot, add konbu and fish flakes with 1/3 cup mirin, on Medium heat.
Mix and cook 6-7 minutes with chop sticks.
Serve over rice, or put into onigiri rice balls.

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KANSAI TSUYU:
Water 2 litres
Konbu 1 piece (10x20cm)
Katsuo tuna fish flakes 50g
Usukuchi Light Soy sauce 1/2 cup (not light salt green bottle, but light COLOR)
Salt , about 2 tsp.

** Makes 8 cups,
- 8 cups KAKE tsuyu, topping over noodles.
Directions:
1. Cut Konbu into 3 pieces, then cut 'fingers' into the sides.
Let sit in pot with water for 30 minutes.
Then turn onto medium heat, and cook until Konbu softens and flexes gently in the water.
Take out the Konbu and turn to high heat.
2. Bring to boil, then add Katsuo fish flakes, and turn heat off.
Do not stir. Let sit a while to make the dashi stock.
Use a colander with small holes to drain.
3. Reheat drained soup dashi on medium heat.
Once at a boil, add the light color soy sauce.
Check the taste and slowly add 2 tsp salt. Stop the heat.

STAYS FRESH ONLY 1-2 Days !!!
**REFRIGERATE**