Ingredients: Soba noodles (90-100g/1 person), kelp, seaweed, white sesame seeds, green onions.
Seasoning: thick soy sauce, mirin, Japanese sake, bonito flakes, wasabi.
Material preparation:
1. Soba noodles, thick soy sauce, mirin, katsuobushi, etc. can be purchased at imported food counters such as city supermarkets and Carrefour;
2. Cook an appropriate amount of white sesame seeds, and pay attention to the heat while stir-frying, so as not to burn the sesame seeds;
3. Wash the green onions with ice water, mince them, and shred the seaweed.
Cooking process:
1. Noodle cooking: After the water is boiled, add the buckwheat noodles, cook for five minutes, remove and chill with ice water.
2. Make soup: Add kelp to 500 ml of water and boil. After the water boils, add bonito flowers imported from Japan; simmer over low heat for half an hour, then turn off the heat and let it sit for half an hour to allow it to add in. The soup of bonito flower is more delicious and the soup has a richer flavor; after letting it stand, filter it to make seafood soup.
3. Seasoning: Take 100 ml of seafood soup, add 50 ml of thick soy sauce, 30 ml of mirin, and 30 ml of Japanese sake to make a sauce for noodles.
How to eat: Add an appropriate amount of mustard into the sauce and mix well, then add chopped green onions, white sesame seeds, and shredded seaweed, mix well, then dip the cold buckwheat noodles into the sauce and taste.
Delicious reminder:
1. It is not advisable to cook the noodles too hard, because the noodles will become hard after being put into the ice water. If the noodles are slightly soft, add the noodles into the ice water. It will become slightly hard, and the noodles will be just right at this time;
2. Among authentic Japanese cold noodles, Japanese people will choose green onions, but considering the eating habits of Shanghainese, it is more suitable Choose green onions;
3. When cooking seafood soup, be sure to use low heat, never high heat, otherwise the soup will easily become turbid;
4. When preparing the sauce , if the taste is salty, you can add more thick soy sauce; if you like the sauce to be sweet, you should add more mirin.