Natto soba

This healthy soba is topped with natto, and is delicious with grated daikon radish added to taste
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

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Cooking time: 10 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

Combine the bonito stock and Happomibijin in a bowl

Pour the soup from step 2 into a bowl and top with the boiled soba noodles. Chop the natto with a knife and place it on top of the soba noodles

Finish by topping with chopped green onions to taste

Ingredients for 2 people

Dried soba noodles

Appropriate amount
Bonito dashi

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

65cc
Natto

25g
Green onion topping

A little

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