Japanese Soba Noodle Sauce
Votes: 14
Time: --
Japanese Soba Noodle Sauce - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups dashi or light chicken broth
- 1/2 cup plus 2 tablespoons soy sauce
- 4 tablespoons mirin
- 1 teaspoon of sugar
- 30 g dried bonito flakes
- Buckwheat soba noodles (see preparation)
- Thinly sliced green onions
- Fried mushrooms
- Quail eggs
- Nori seaweed (fried and thinly sliced)
- Natto (fermented soybeans)
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Cooking the dish according to the recipe:
- In a saucepan, combine the dashi broth, soy sauce, mirin, and sugar and bring to a boil. Add the bonito flakes and immediately remove from the heat. Let the flakes steep for 10 seconds, then strain them. Cool the liquid to room temperature.
- Cook the buckwheat noodles in boiling water for a few minutes. Drain in a colander and rinse under cold water. Serve the sauce with cold soba noodles as a dip, along with green onions, sautéed mushrooms, nori seaweed, quail eggs, and natto.
Categories:
recipe / Main courses / Pasta / Sauces / Dips / / Japanese cuisine
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