Soba noodles with eggplant, also known as Kariruya's vegetable

By peeling the eggplant, it cooks faster and has a better texture. In the summer, the soup is also delicious when served chilled
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...

Japanese food

noodles

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 15 minutes

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How to make it

Place the dried soba noodles in a tray, pour in enough water to cover the noodles, and leave to soak for about 10 minutes. Then, place in boiling water and boil for about 3 minutes, then quickly cool in ice water and drain in a colander

Peel the Karuka eggplant, halve it, and then thinly slice it diagonally

Put bonito stock, Happomibijin, eggplant, and nameko mushrooms in a pot and heat

Once boiling, add the boiled soba noodles and heat briefly

Serve in a bowl and topped with shichimi chili peppers if desired.

Ingredients for 2 people

Dried soba noodles

Appropriate amount
Kariru family eggplant

50g
Nameko

50g
Bonito dashi water can be used as a substitute

2 cups
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

40cc
Shichimi pepper for topping

A little

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