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辛味おろしそば｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

水 : 1L
(A) Sabamuro section : 1つかみ
(A) Flower bonito flakes : 2つかみ
蕎麦 : For 1 person
大根 : 1/2本
ネギ : 2本
醤油 : 小さじ2
砂糖 : 小さじ1
かつお節 : お好みで

Time required

30minutes

Procedure

1) Make soup stock 00:27
Boil water in a pan, turn off the heat when it boils, and add (A).
If it floats without mixing, submerge it with chopsticks.
After 1 minute, strain with a piece of kitchen paper and chill in the refrigerator.
2) Grate radish 02:51
Cut off the tip of the radish and then cut it in half.
Grate all but the tip with the skin still attached.
Grate the tip with a stainless steel grater, leaving the skin on.
3) Cut the green onions 04:14
Cut the green onions into small pieces.
4) 蕎麦を茹でる 04:54
Boil the buckwheat noodles.
After boiling, wash the slime on the surface and raise it in a colander.
5) 味付けする 05:10
1が冷えたら、醤油と砂糖を加える。
味見をして、薄ければ追加する。
6) 盛り付ける 06:25
Serve soba on a plate and serve with green onions and grated radish other than the tip.
Sprinkle a generous amount of soup stock and add dried bonito flakes.
Complete with grated daikon radish at the tip in another bowl.

Point

・ Dashi stock can be served for about 4 people.
・ If you don't have Sabamuro bonito, you can just use flower bonito flakes. If you have radish, you should use spicy radish.
・ As the grater is round, the spiciness of radish is hard to come out, so a plate-shaped grater with coarse eyes is recommended. Press it strongly and grate it straight to get a spicy taste.
・ It is recommended to grate the tip of the radish with a stainless steel grater to make it even more spicy.
・ Do not squeeze the soup stocked Sabamuro and dried bonito flakes because they produce sardines. Use only the amount of soup stock that falls naturally.
・ For soba, we recommend flat noodles.
・ When removing the slime of soba, do not use a colander to prevent the surface from being scratched, but wash it in a bowl.