Kawara Soba (BBQ Soba on tile) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Cha-soba (green tea Buckwheat noodle) 4 bags (170g each)
- [For soba] Oil 1 tbsp.
- Sliced beef 200g
- [For beef] Oil 1 tbsp.
- [For beef] Sake 2 tbsp.
- [For beef] Sugar 2 tbsp.
- [For beef] Soy sauce 2 tbsp.
- [Dipping sauce] Mixed dashi (bonito flakes and kombu(=kelp)) 240cc
- [Dipping sauce] Soy sauce 3 1／3 tbsp.
- [Dipping sauce] Mirin(=sweet rice wine) 3 1／3 tbsp.
- Shredded omelet As needed
- Green onions 40g
- Momiji oroshi (grated daikon radish with red chili) As needed
- Lemon 2-4 slices
- Chopped nori (seaweed) As needed
How to cook
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1. In boiling mixed dashi, add soy sauce and mirin(=sweet rice wine), bring to a brief boil to evaporate alcohol.
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2. Heat a hot plate, add oil, and stir-fry the beef. Once the red color of the beef disappears, add sake, sugar, and soy sauce. Simmer until the liquid is almost gone, then remove and set aside.
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3. Boil the soba for about 1 minute less than the recommended boiling time. Drain and set aside, removing excess water.
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4. Clean the hot plate, add oil, and stir-fry the soba noodle, loosening it. Once the entire mixture is warmed, create crispy areas without touching.
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5. On the stir-fried soba, arrange shredded omelet, beef, green onions, and chopped nori. Place grated daikon radish in a cone shape on top of lemon slices.
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6. Warm the dipping sauce and dip the soba mixture into it before enjoying.
Recipe Arrangements
provider : Yae Morinaga
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
