seven point cold soba

soba sauce:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator.
makes about 8 cups of soba sauce.


soba:

3/4 to 1 cup soba suace
soba noodles
scallion
natto
bonito flakes
pickled garlic
shredded seaweed
1 quail egg
slice of cucumber

prep time: 10 mins.
cook time: 5-6 mins.

in a medium sauce pan bring 4-5 cups of water to a boil. add the soba noodles to the boiling water, and boil for about 5-6 mins. strain in the sink and run cold water over the cooked soba to chill it. place soba in a bowl, and pour the chilled soba sauce over the soba. add the scallion, natto, bonito flakes, pickled garlic, and seaweed around the soba. place a slice of cucumber in the middle, and the quail egg on top.

serves 1

enjoy :)

justin