Toshikoshi Soba Dashi
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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