In Japan, three types of noodles are common: ramen - egg, udon - wheat, and buckwheat soba - probably the most popular Japanese food after rice. It is made from buckwheat flour or from buckwheat with the addition of wheat so that the noodles do not fall apart. Soba is a versatile product; it can be eaten both in summer and in winter, cold and hot, as a main dish and a side dish, in soup, salad, boiled, fried, baked, with or without sauce. In addition, soba is highly nutritious and high in healthy proteins and B vitamins.
It is necessary
-
- 250 g dry soba;
- 4 cm ginger root (fresh);
- 1 medium carrot;
- 4 stalks of green onions;
- 375 ml dashi broth;
- 125 ml soy sauce;
- 4 tbsp. Mirin spoons;
- 1 pinch of salt;
- black pepper;
- pickled ginger;
- pickled daikon;
- 1 sheet of nori.
Instructions
Step 1
Boil the water in a large saucepan, add the noodles, when the water boils again, add another 250 ml of cold water, then let the water boil again and cook the noodles for 2-3 minutes, almost until tender. Throw the cooked noodles in a sieve or colander and rinse with cold water. Let the water drain.
Step 2
Peel and cut the ginger and carrots - first into thin slices, then each slice into thin strips 3.5 mm long.
Step 3
Chop the green onion very thinly.
Step 4
Boil water in a small saucepan and blanch the vegetables in it for half a minute. Drain and place vegetables in a bowl of cold water to cool. When the vegetables have cooled down, drain the water again.
Combine dashi, soy sauce, mirin, salt and pepper in a small saucepan, boil and let the sauce cool completely.
Step 5
Cut the nori into thin strips with scissors.
Step 6
Gently mix the cooked and cooled noodles with vegetables and place in shallow bowls. Place some pickled ginger and daikon on the edge of each. Top with chopped nori noodles. Pour the sauce into flat, wide bowls. Serve the noodles with sauce - they dip it there with meals. Ingredients shown are based on 4 servings.
