Kimchi and pork soba

By boiling off the mirin, the alcohol will evaporate and it will no longer have a pungent smell
This step will make a big difference in the flavor, so don't skip it. The ratio of soy sauce to dashi should be 1:12
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: 16 minutes

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How to make it

Add mirin to a pot, bring to a boil, and simmer for 1 minute and a half

[1] Add soy sauce and dashi to the pot to make soba soup

Add the pork and kimchi, mix, and cook the pork through

Add the boiled soba noodles, mix lightly, then transfer to a serving dish and garnish with green onions

Ingredients for 2 people

Kimchi

100g
pork

60g
Dried soba noodles *Please refer to the other recipe: How to boil soba noodles (the 10/3 rule).

100g
Mirin

100cc
soy sauce

50cc
Bonito dashi

600cc
Washed green onions for finishing

Appropriate amount

[PR]

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