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蕎麦（蕎麦つゆ）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Soba (dried noodles) : 200g
(A) Water : 800ml
(A) Dashi pack : 2個
(B) Soy sauce : 50ml
(B) Mirin : 大さじ2
(B) Sugar : 小さじ2
長ネギ : 適量
かまぼこ : 適量
ワカメ : 適量

Time required

30minutes

Procedure

1) take the soup stock 10:10
Put a lot of water (not listed) in a pot and heat it up.
Put (A) in another deep frying pan and heat over medium-low heat.
When (A) boils, reduce the heat to low and simmer the broth for about 10 minutes.
2) prepare toppings 04:15
Reconstitute the wakame seaweed with water and slice the kamaboko thinly.
Thinly slice the spring onion with a slicer.
3) season the soup 05:00
Put 550ml of the dashi from Step 1 into the frying pan.
Add (B) and let it sit without heating.
4) boil soba noodles 05:43
When the water in the pot boils, turn the heat to medium and add the soba little by little.
When it boils, reduce the heat to medium-low and boil it.
Wash the soba well under running water.
5) 盛り付ける 07:28
Heat 3 over medium-high heat, then add the soba noodles.
Complete with 2 toppings.

Point

・The size of the video is for 2 people.
・Boil 200g of soba with about 2.5L of hot water.
・You can add your favorite ingredients such as mitsuba, kaiware, and tenkasu. It's delicious when you put shichimi pepper on the finish.
・If the dashi pack contains salt, start with 2 tablespoons of soy sauce and adjust the flavor while tasting.
・Rinsing the boiled soba under running water removes the sliminess and improves the texture of the noodles.