Toshikoshi Soba Dashi

 Buckwheat Noodles

Buckwheat Noodles

5 cups (200cc) water

dashi kombu (seaweed for stock)  4 inch square

katsuobushi (shredded dried bonito) 1/2 cup

mirin    3 T

usukuchi soy sauce   50 cc

Put the bonito in a teabag. Add konbu and bonito to the pan of water along with flavorings. Bring to a boil for one minute. Turn off the fire and let it stand for 5 to 10 minutes. (or until ready to use) Remove the teabag of katsuo.

Just add cooked buckwheat noodles, a slice of kamaboko and some chopped green onion. It is also good with a piece of shrimp tempura or thinly sliced beef cooked in sugar, sake and soy sauce. Serve piping hot!

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