Avocado soba - EPIRECIPE

Japanese food

noodles

If you boil the dried noodles soba, you'll get a fresh noodles-like finish. If the avocado is still slightly timbered, you can enjoy the crushed texture.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 30 minutes

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How to make it

Put the dried noodles soba in a bowl, pour enough water to cover the noodles, and let it soak for about 10 minutes. Put in boiling water and boil for about 3 minutes, then quickly remove the rough heat with ice water and pour it into a colander.

Cut the avocado with the skin and seeds removed into combs, place in a plastic bag and rinse in a 700w microwave for about 2 minutes. Use the corners of the bat to grind it down.