Новичок

Kake Soba

Name: Kake Soba
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Dried soba (buckwheat) noodles; 960 ml Hot broth: dashi, soy, mirin; to top Scallion; to serve Shichimi pepper, kamaboko (optional)

The soba counterpart to kake udon: buckwheat noodles in a hot dashi-and-soy broth, finished simply with scallion.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese home-style / かけそば — Kake soba is the simplest hot soba — buckwheat noodles served in a dashi-and-soy broth. It is the soba equivalent of kake udon and the base to which toppings like tempura or fried tofu are added.

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Смотри, как это готовят · 3 видео

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⏱ 20 мин🍽 2 порций🔥 330 ккал🇯🇵 Япония

ПескетарианскоеБез молочного

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Приготовление

Season the dashi with soy and mirin and bring it to a gentle simmer.
Boil the soba in a separate pot until just tender, stirring so it doesn't clump.
Drain the soba and, if you like, dip it briefly in hot water to warm it through.
Divide the noodles between deep bowls.
Pour the hot broth over until the soba is covered.
Top with scallion (and a slice of kamaboko), and serve steaming.

💡 Советы

Cook soba in its own pot, not in the broth, so the soup stays clear.
A short warm-water dip keeps the noodles hot without overcooking.
Kake soba is the plain base — from here you can add tempura, kitsune tofu or a raw egg.