Toshikoshi Soba 年越し蕎麦

Ingredients

• 700 ml water *1
• 3 g kombu Kelp
• 15 g katsuobushi bonito flake
• 75 ml kaeshi *2
• 180 g soba noodle
• 2.6 L water to cook soba noodle
• 2 tempura prawn (*3)
• 4 slices Kamaboko fish cakes (*4)
• 1 tbsp finely chopped scallions
• 1/4 tsp Shichimi togarashi (Japanese seven spices) ((optional) )

Instructions

1. 1

   --- Soba Broth ---

2. 2

   Clean the kelp with a clean damp cloth, place the kelp in a saucepan with 700ml water and let it stand for about 30 minutes. *5

3. 3

   Heat it over medium heat and when the tiny bubbles form and rise up to the surface, add Katsuo bonito flakes and turn the heat off.

4. 4

   Strain: When the bonito flakes sink to the bottom of the saucepan, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel.

5. 5

   Pour the strained dashi stock back into the saucepan and add 75ml kaeshi.

6. 6

   Heat the soba tsuyu over low-medium heat. Also start to heat the water for cooking soba noodle.

7. 7

   --- Soba Noodle ---

8. 8

   cook: When the water for cooking soba noodle boil, add the soba noodles. Loosen the noodle with chopsticks and cook them according to the boiling time indicated on the package. *6

9. 9

   Drain the boiling water, and divide the noodle into serving bowls.

10. 10

    --- Assemble ---

11. 11

    top and assemble: Top the noodles with your choice of toppings and pour the soba tsuyu soup over the toppings and noodles.