Wed, 16 Mar 2005

Soba (buckwheat noodles)

I backed home from a hard work... Because I'd like to do corner cutting, I cooked soba today. Toppings are 'Kakiage' (mixture vegetables and shrimps, and fried. I bought this at market) and laver.
Link | Cooking | Comment (2)
Comments

Hie,
Just wondering if you can share with the readers how you cook the broth (soup) for soba? It looks yummylicious =) Thanks!

Posted by Anne at 2006/06/18 (Sun) 19:41:10

Hi Anne,
OK, I try to describe a recipe of soba soup "soba-tsuyu".

Materials: soy-sauce, Mirin (is Japanese sweet sake. If you can't find, you can use normal Japanese sake and sugar instead of it.), sugar, and Katsuwobushi (dried bonito).

This recipe is for 2 people.

1. Boil 20cc Mirin to remove an alcohol.
2. Add a little sugar and 100cc soy-sauce. Heat, but don't boil.
3. When it becomes bit thick, move it to a bottle. Keep it in a refrigerator for 1 day or more if you can. This soup is "Kaeshi".
4. Boil 600cc water and some dried bonito. This soup is "Dashi-jiru".
5. Add Kaeshi into Dashi-jiru, and heat (do not boil) it. You can adjust a taste using salt or soy-sauce.

You can change the allocation of Kaeshi and Dashi-jiru as you like. I usually apply 1:10.

You can separate soba and soup to each dishes instead of mixing them. This is popular style
when we eat cool soba in summer. For this style, Kaeshi:Dashi-jiru is about 1:1 and add some ice.

Posted by kmuto at 2006/06/19 (Mon) 16:17:39
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