Toshikoshi Soba

Toshikoshi Soba Dashi

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5 cups water

one 4″square of dashi kombu

1/2 ccup flaked dried bonito (katsuobushi)

3T mirin

50cc (scant quarter cup) usukuchi soy sauce

Put katsuobushi in a teabag. Add it and the rest of ingredients ot the pan of water. Bring to a boil for one or two minutes. Turn  off the fire and let it set until ready to use it. Remove katsuobushi. Add cooked buckwheat noodles, kmaboko slice and chopped green onion.

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