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Toshi-Koshi Mari Soba

Cuisine: Japanese

Ingredients

  • ---Dashi---
  • 6 3/4 cup water
  • a loose handful of shredded kombu kelp
  • approximately 2 oz of Kastuoboshi dried bonito flakes
  • ---Basic Noodle Broth kake jiro---
  • 6 3/4 cup dashi
  • 2 tsp salt
  • 4 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp mirin
  • ---Kake Soba---
  • approximately14 oz of soba noodles
  • 6 3/4 kake jiru
  • 5 chinese spice to season
  • topped with the cooked kelp from earlier.

Instructions

  • 1. Place the kombu and the water in a large cooking pot. Heat on low simmer for about 15-20 minutes. Raise heat and remove the kombu before the water starts to boil. Place in bowl to save for later.
  • 2. Place the katsuoboshi flakes to the pot. Bring to boil then remove from heat. When the flakes settle to the bottom. Remove by straining them (to get a clear stock). I used a colander and napkins.
  • 3. Once done, return to pot.
  • ---Kake jiro---
  • 4. Bring dashi to boil. Add salt, soy sauce, sugar, and mirin. Bring to boil again. Reduce heat to low for a simmer.
  • ---Noodles---
  • 5. Cook noodles according to package.
  • 6. Place in bowl. Pour broth over. Sprinkle with 5 Chinese spice and kombu.