Toshikoshi Soba 年越し蕎麦
Start the new year right with this Toshikoshi soba noodle recipe! These noodles are delicious, comforting, and bring good luck for the year ahead.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 ml water *1
- 3 g kombu Kelp
- 15 g katsuobushi bonito flake
- 75 ml kaeshi *2
- 180 g soba noodle
- 2.6 L water to cook soba noodle
- 2 tempura prawn (*3)
- 4 slices Kamaboko fish cakes (*4)
- 1 tbsp finely chopped scallions
- ¼ tsp Shichimi togarashi (Japanese seven spices) ((optional) )
Instructions
- 1
Clean the kelp with a clean damp cloth, place the kelp in a saucepan with 700ml water and let it stand for about 30 minutes. *5
- 2
Heat it over medium heat and when the tiny bubbles form and rise up to the surface, add Katsuo bonito flakes and turn the heat off.
- 3
When the bonito flakes sink to the bottom of the saucepan, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel.
- 4
Pour the strained dashi stock back into the saucepan and add 75ml kaeshi.
- 5
Heat the soba tsuyu over low-medium heat. Also start to heat the water for cooking soba noodle.
- 6
When the water for cooking soba noodle boil, add the soba noodles. Loosen the noodle with chopsticks and cook them according to the boiling time indicated on the package. *6
- 7
Drain the boiling water, and divide the noodle into serving bowls.
- 8
Top the noodles with your choice of toppings and pour the soba tsuyu soup over the toppings and noodles.