Sunday, January 1, 2017

Toshikoshi Soba





Happy New Year! I want to learn Japanese home cooking, so I'm starting off with Toshikoshi Soba. It's a buckwheat soba noodle dish that's traditionally eaten on New Year's Eve. Apparently this is good for letting go of the hardships of the year, and that's definitely something I can get behind. I like how it turned out!

Here is the recipe I used from JapanCentre, slightly modified:

Ingredients
Noodle soup:
1.5L bonito or kombu kelp dashi stock
200ml soy sauce
100ml mirin
1 tbsp sugar

Noodles:
200g soba buckwheat noodles

Toppings:
1 scrambled egg
cut up nori
enoki mushrooms
chopped green onions


How To Prepare
In a large pan, make your dashi stock. Next, add the mirin and simmer gently for a few minutes. Now add the sugar and let it dissolve before adding the soy sauce. This makes the soup for your soba noodles.

Make your soba noodles per package instructions. Drain the noodles and rinse them in cold water, gently rubbing the noodles to remove any excess starch on the surface. Next, thinly slice the spring onions and any other garnishes.

Gently re-heat the stock and pour into bowls, then add the noodles and garnish.
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