1
Char the vegetables over the fire.
Buckwheat Soba
A refreshing buckwheat soba recipe with a deep flavor made by preparing homemade tsuyu.
KoreanNoodles
⏱️ 20 min total📝 9 steps
What You'll Need
Green onion1 stalk
Onion1/2
Ginger1 tbsp
Carrot1
Dried sand lance and anchovies1 handful
Kombu (kelp)4 pieces
Shiitake mushrooms5
Radish1 chunk
Water1 liter
Soy sauce2 cups
Mirin100ml
Cheongju (rice wine)50ml
Sugar1/2 cup
Katsuobushi30g
Buckwheat noodles1 serving
Seaweed (nori)to taste
Wasabito taste
Instructions
2
In a pot, toast the dried sand lance and anchovies, then add the charred vegetables.
3
Add ginger for fragrance and a chunk of radish for a refreshing taste.
4
Let it boil while preparing other ingredients.
5
After boiling for 20 minutes, the vegetable broth has reduced by half.
⏱️ 20m 0s6
Strain the broth through a cloth.
7
Add mirin and rice wine, and boil to let the alcohol evaporate.
8
Rinse the buckwheat noodles in cold water to remove starch, then rinse once more in ice water.
9
Add the prepared soy sauce, green onion, and wasabi to the dipping broth and enjoy.