Baniku Soba (Buckwheat Noodles with Horsemeat) ｜ Our Regional Cuisines
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Image source: Mariko Morita of Shokei College, Department of Life Science
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Image source: Mariko Morita of Shokei College, Department of Life Science
RECIPE
Ingredients (2 servings)
- Sliced horsemeat 200g
- Soba Noodle 2 servings
- Ginger 1／2 piece
- Dashi (=Japanese soup stock) 3 cups
- Soy sauce 2 tbsp.
- Green onion 10g
- [Seasoning A] Dark soy sauce 2 tbsp.
- [Seasoning A] Sugar 1／2 tbsp.
- [Seasoning A] Sake 2 tbsp.
- [Seasoning A] “Akazake” (=red sake from Kumamoto) or “Mirin” (=sweet rice wine) 2 tbsp.
How to cook
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1. Boil the horsemeat, remove the scum from it, and drain the water.
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2. Put the horsemeat from step 1, grated ginger, and the ingredients for Seasoning A into a pot. Add enough water to the pot so that the ingredients are covered in water. Simmer on a medium heat. Once the water comes to a boil, lower the heat, and cook until the horsemeat is tender. (Add water as necessary while cooking)
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3. Finely chop the green onion.
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4. Boil the soba noodle to a desired consistency.
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5. Boil the dashi (=Japanese soup stock), add the soy sauce, and season to taste.
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6. Add the soba to the dashi in step 5. When it comes to a boil again, pour them in bowls. Top with the horsemeat and chopped green onions and serve. As the gravy will also come out, do not add too much salt to the soup.
provider : Mariko Morita of Shokei College, Department of Life Science
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
