Soba-dojo-nabe (Soba in hot pot) ｜ Our Regional Cuisines

1. Prepare the ingredients:

Beat the egg.
Julienne the gobou(=burdock root).
Cut the fried thin tofu into thin strips and remove excess oil.
Julienne the carrot.
Cut the Chinese cabbage into strips (stalk) and chop the leaves.
Cut the pumpkin into thick strips.
Cut the chikuwa (tube-shaped fish cake) into small pieces.
Slice the fresh shiitake mushrooms.
Boil the leafy greens and cut into 2-3 cm pieces.
Chop the green onion.

2. Mix buckwheat flour with the beaten egg, gradually add hot water, and knead until the dough reaches the firmness of an earlobe.

3. In a pot, pour dashi (=Japanese soup stock) and add all prepared vegetables (except the leafy greens). Bring to a boil.

4. Tear the soba dough into elongated shapes resembling loaches and add them to the pot.

5. Once the soba dough is cooked, season with [A].

6. Serve in bowls, topping with the boiled leafy greens and chopped green onions.