Log in
Register

Login as a Talerka club member

Login with a social account

Please choose social network for login

Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
 

1

1 portion of soba (Japanese buckwheat noodles); 1 sheet of dry seaweed kombu (6”x6”); 1 handful of katsuobushi (shavings of dry tuna); 1 or 2 scallions; a pinch of sesame seeds; a pinch of nori seaweed, cut into thin strips; 1 tbs of salted soy sauce; 1 tbs of mirin (rice wine)

Zaru soba (笊蕎麦)

Prepare the first dashi broth: brake Kombu seaweed into small pieces , place into 2 cups of cold water and bring almost to boil over low heat, remove seaweed and store (can be used to make thesecond dashi broth). Add a handful of tuna flakes to the first broth, cook on low heat for 8 minutes, remove from heat and let stand for 8 minutes more. Strain the broth (flakes that can be used for the second dashi broth). Make a sauce for soba: mix together 2 tbs dashi broth, 1 tbs of soy sauce and 1 tbs mirin (ratio 2:1:1), bring to boil, cool, add chopped scallions. Meanwhile, cook noodles for 4-5 minutes, drain on a bamboo sieve (zaru), rinse with cold water. Serve noodles on the zaru with nori, dried sesame seeds, wasabi and grated daikon.

Дзару соба (Zaru soba, 笊蕎麦)

Чтобы добавить комментарий вам надо:
зарегистрироваться на сайте и войти под своим именем
– войти через ваш аккаунт одной из социальных сетей
Заранее приношу свои извинения за неудобства, но так мы пытаемся бороться со спамом.

Андрей (talerka).

Comments