asagiri
30/12/2012, 14h21
Bonjour
Au Japon ,traditionnellement on mange du Toshikoshi soba
dans la soirée du 31.12 avant l'arrivée de la nouvelle année
Serves 2
Water — 600 ml
Dry konbu seaweed — 1 10-cm piece
Katsuobushi or bonito flakes — 1 cup
Dark soy sauce — 3 tbsp
Mirin (cooking rice wine) — 1 tbsp
Sugar — 2 tsp
Dry soba noodles — 160 grams
Kamaboko (fish cake) — 1/3 of 1 cake
Negi — 1 10-cm length (or 1 green onion)
Small yuzu — 1
Shichimi togarashi (blend of seven spices)
There's no set recipe for toshikoshi soba. The noodles can be cold or hot, eaten in a soup or with a dipping sauce. You can add lots of toppings or accompaniments, such as tempura, or none at all. The one hard and fast rule used to be that the noodles had to be soba, but these days people stretch the rules a lot further so that any kind of noodle dish is OK, even ramen. I'm more of a traditionalist, though, so here's a recipe for a simple bowl of hot soba noodles that you can make at home with minimal ingredients. The yuzu peel adds a refreshing flavor to the soup, which is especially nice when you're nursing a hangover from one last yearend party.
Fresh soba is best, but good-quality dry soba noodles (as used in this recipe) will do too. If using fresh noodles, boil them for a couple of minutes and rinse thoroughly before proceeding.
To make dashi stock, soak the konbu in the water for 20 minutes. Bring the water to a boil, then add the katsuobushi and turn the heat off. Let it steep for a few minutes, then strain through a fine sieve or tea strainer.
Add the soy sauce, mirin and sugar to the dashi stock and bring to the boil. Take off the heat, and leave until the other components are done.
Bring a pot of water to the boil. Add the soba noodles and lower the heat to a simmer. Cook the noodles until done, then drain and rinse thoroughly under running water, rubbing the noodles gently with your hands to remove any starchiness from the surface.
Cut the kamaboko into 1/2-cm slices. Chop the negi or green onion finely. Take two small pieces of peel off the yuzu with a paring knife.
Heat up the soup and add the rinsed noodles. Cook just until the noodles are heated through. Taste the soup and add a bit more soy sauce or water if needed. Divide into two bowls and add the kamaboko, negi and yuzu peel on top. Serve immediately, with shichimi togarashi sprinkled on top if desired.
si on n'a pas de kamaboko(pâté de poisson)on peut mettre du surimi(du bon !)
on ajoute des feuilles d'épinards frais du Nori aussi
3005
Toshikoshi Soba et kamaboko
Au Japon ,traditionnellement on mange du Toshikoshi soba
dans la soirée du 31.12 avant l'arrivée de la nouvelle année
Serves 2
Water — 600 ml
Dry konbu seaweed — 1 10-cm piece
Katsuobushi or bonito flakes — 1 cup
Dark soy sauce — 3 tbsp
Mirin (cooking rice wine) — 1 tbsp
Sugar — 2 tsp
Dry soba noodles — 160 grams
Kamaboko (fish cake) — 1/3 of 1 cake
Negi — 1 10-cm length (or 1 green onion)
Small yuzu — 1
Shichimi togarashi (blend of seven spices)
There's no set recipe for toshikoshi soba. The noodles can be cold or hot, eaten in a soup or with a dipping sauce. You can add lots of toppings or accompaniments, such as tempura, or none at all. The one hard and fast rule used to be that the noodles had to be soba, but these days people stretch the rules a lot further so that any kind of noodle dish is OK, even ramen. I'm more of a traditionalist, though, so here's a recipe for a simple bowl of hot soba noodles that you can make at home with minimal ingredients. The yuzu peel adds a refreshing flavor to the soup, which is especially nice when you're nursing a hangover from one last yearend party.
Fresh soba is best, but good-quality dry soba noodles (as used in this recipe) will do too. If using fresh noodles, boil them for a couple of minutes and rinse thoroughly before proceeding.
To make dashi stock, soak the konbu in the water for 20 minutes. Bring the water to a boil, then add the katsuobushi and turn the heat off. Let it steep for a few minutes, then strain through a fine sieve or tea strainer.
Add the soy sauce, mirin and sugar to the dashi stock and bring to the boil. Take off the heat, and leave until the other components are done.
Bring a pot of water to the boil. Add the soba noodles and lower the heat to a simmer. Cook the noodles until done, then drain and rinse thoroughly under running water, rubbing the noodles gently with your hands to remove any starchiness from the surface.
Cut the kamaboko into 1/2-cm slices. Chop the negi or green onion finely. Take two small pieces of peel off the yuzu with a paring knife.
Heat up the soup and add the rinsed noodles. Cook just until the noodles are heated through. Taste the soup and add a bit more soy sauce or water if needed. Divide into two bowls and add the kamaboko, negi and yuzu peel on top. Serve immediately, with shichimi togarashi sprinkled on top if desired.
si on n'a pas de kamaboko(pâté de poisson)on peut mettre du surimi(du bon !)
on ajoute des feuilles d'épinards frais du Nori aussi
3005
Toshikoshi Soba et kamaboko