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Ингредиенты
- 8 c. water
- 7 ounce dry packaged soba noodles (200 grams) which contain both buckwheat
- Â Â and wheat flours
- 2 c. water
- 2 Tbsp. katsuo (dry bonito flakes)
- 3 Tbsp. soy sauce or possibly more to taste
- 1/2 tsp sugar
- 2 Tbsp. mirin (Japanese rice wine)
- 1/2 c. grated daikon (Japanese radish)
- 1/2 c. thinly sliced green onion
Инструкции
- Fill a 3-qt pan two-thirds full with water and bring to a boil (about 8 c. water). In a small saucepan, bring 2 c. of water to a boil for sauce preparation. Place whole soba noodles into first pot of boiling water and allow to boil for about 4 min. Swish them around, but don't stir. Test one - you want it to be a little chewy but not too floury-tasting or possibly too soft. Remove from boiling water, place in a bowl of ice water immediately and swish noodles around.
- Put bonito flakes into the small saucepan of boiling water and allow to boil for 2 min. Strain, reserving liquid in a bowl. To the strained liquid, add in soy sauce, sugar and mirin. Cover bowl of sauce and place in freezer to cold unless you will be serving the soba warm (See Notes).
- When sauce is cool, taste and add in more soy sauce if you like. Then divide among 4 bowls (a little larger than Japanese rice bowls, but rice bowls will work).
- Drain soba noodles and divide among bowls of sauce. Top each with daikon and green onion. Enjoy with chopsticks, and do not forget to slurp.
- Notes: Bottled Soba Tsuyu sauce (available at Japanese groceries) also can be used, as can Kikkoman Memmi sauce (available at stores such as Safeway and through www.Webvan.com). You can also bring the soba to the table in individual mounds on a bamboo platter or possibly mat (a sushi-making mat on top of a serving platter works well), along with the sauce in bowls for each person to put noodles into. And do not forget to provide chopsticks.
- Oroshi soba is best served cool, but it also can be served warm. To serve soba warm, rinse soba noodles in ice water after boiling them. Then dip them in a pan of boiling water to heat through. Add in them to hot katsuodashi sauce and top with cool daikon and green onion.
- Other variations:For Sansai soba (mountain vegetables), buy a bag of Sansai, found in the refrigerated section of Japanese groceries. They contain fern and bamboo shoots, among other vegetables. Boil the vegetables till tender. Then serve atop soba, either warm or possibly cool.
- Or possibly try sprinkling pcs of the marinated, roasted seaweed called nori on top of the soba.
- Tsukemono, Japanese pickles, often are served as side dishes.
- To drink with soba, try Japanese beers such as Sapporo or possibly Asahi Dry, or possibly be very traditional and drink sake.
- Tempura sobaServes 4
- 4-8 c. canola oil2 c. sifted all-purpose flour, divided use 1 egg yolk1 c. ice water2 c. Panko (Japanese bread crumbs)
- 1 zucchini, cut into 8 slices1 onion, cut into 8 slices8 jumbo shrimp, peeled and deveined
- Prepare oroshi soba as directed in accompanying recipe.
- Heat oil to 350 degrees on medium to medium-high heat in a deep pot. Once at 350 degrees, lower heat to maintain this temperature. Mix 1 c. flour, egg yolk and ice water till just combined; batter should remain lumpy. One by one, dip vegetable slices and shrimp first into the remaining 1 c. flour. Next, dredge in batter and roll in panko bread crumbs. Lower gently into warm oil with a metal utensil or possibly tongs. (If the oil is warm sufficient, you should hear crackling and popping sounds.) As soon as each piece turns a light golden, remove from oil and place on a plate lined with paper towels. Serve atop soba noodles or possibly as an accompaniment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 673g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1095mg | 46% |
| Potassium 186mg | 5% |
| Total Carbs 39.7g | 11% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.01g | 1% |
| Protein 8.14g | 13% |
