Mentsuyu (soup for noodles)
is made from ichban dashi whose main ingredients are kelp
and katsuobushi flake. (See Dashi)
To enhance the flavor of mentsuyu, allow the katsuobushi flakes
to seep for while when making dashi. Mentsuyu is most delicious
prepared about a half day ahead. Letting it sit enrichens the flavor.
Heat 5 cups of dashi (ichiban dashi) with a Tablespoon
each of sugar and mirin, add half a cup of light flavor soy sauce.
Just before it comes to a boil stop heat.
Soba / Soumen
Heat 1/3 cup of mirin and 1 tablespoon of sugar in a pot. Stop
heat before it boils. Add half cup of soy sauce. Add 1 cup dashi,
more or less depending on saltiness desired. This type of mentsuyu
is suitable for hiyamugi and nikomiudon.