by thirschfeld
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thehappycook's Testing Notes:
Expand Collapsethirschfeld's Notes:
1 ginger finger, 2 inches long and slivered into 4 pieces lengthwise Ask a question about this ingredient
1 konbu, 4 x 6 inch piece wiped with a damp cloth Ask a question about this ingredient
Place the ginger, konbu and water in a large pot and put it over medium high heat. Once the water gets a few bubbles around the edges turn off the heat and set a timer for 10 minutes.
Ask a question about this stepAt the end of 10 minutes remove the Konbu from the water and discard it. Turn the heat back on and once again when bubbles start to appear at the edges turn off the heat and add the bonito flakes. Set a timer for 10 minutes.
Ask a question about this stepWhen the timer goes off strain the stock into a bowl, discard the bonito flakes and clean out the pot.
Ask a question about this step10 ounces Japanese soba noodles, they should only have buckwheat and flour in them Ask a question about this ingredient
3 1/2 cups dashi Ask a question about this ingredient
1/2 cup soy sauce Ask a question about this ingredient
4 tablespoons mirin Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1/2 cup shiitakes, stems removed, jullienned Ask a question about this ingredient
2 leek, 3 inch white only, cut into super thin, no wider than a soba noodle, strips Ask a question about this ingredient
2 baby radishes, sliced into paper thin rounds Ask a question about this ingredient
2 scallions, cut into thin rounds Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
1 1/4 pound salmon, skin removed, and minced Ask a question about this ingredient
Bring a large pot of salted water to a boil. Add the soba noodles and cook them according to the instructions. Usually 3 to 5 minutes. Drain them and cool them under cold running water to stop the cooking. Clean the pot and add 6 inches of water. Add the vinegar to the water. Place it over medium heat.
Ask a question about this stepIn a sauce pan add the dashi, soy, mirin, sugar, shiitakes and leeks. Place the pot over high heat and bring it to a boil. Reduce the heat to medium.
Ask a question about this stepBring the pot with vinegar water to a boil and then reduce the heat to medium. Crack each egg into a separate saucer and gently slip them into the water.
Ask a question about this stepdivide the noodles between four bowls. Place 4 oz of chopped salmon into each bowl, add some turnip slices. Bring the broth to a boil and ladle some into each bowl. Add some leeks and shiitakes to each bowl. Add a poached egg and then top with green onions, toasted sesame and furikake seasoning.
Ask a question about this stepThis looks fantastic! I have a bit of a buckwheat (not just noodle) obsession too. I went to the market today to look for all the ingredients I need to make dashi, but no luck. I am making my own buckwheat soba, though, which should be fun!
Is the salmon eaten raw? Looking at the recipe I don't see how the salmon is cooked.. and it looks raw in the photo.
I can't answer for thirschfeld, but I don't think it's cooked from the recipe and photo. If you are not a fan of raw fish, I wouldn't worry, because the tiny pieces of fish would cook in the boiling broth.
you can do it either way cooked or raw. It is chopped enough that if you pour the broth directly over it it will cook through. In the picture in fact the top may 1/16 of an inch is raw and the bottom is completely cooked from the broth. I like salmon med rare so for me it is perfect but if you prefer it done completely you can cook it in a saute pan and then break it into chunks. I would avoid simmering it in the dashi broth or you would probably loose the delicate and wonderful flavor of the broth to the salmon. Thanks MaryMary for you quick response to the question
thirschfeld, thanks, I did saute the salmon a bit before serving.. yummo !!
So interesting--the tasting notes call dashi "daunting," and only "fairly" quick and simple. A community member with a Japanese food-inspired name claims not to be a fan. What gives?! Dashi is one of the easiest best broths on earth. We should all be teaching it to the young and busy people in our lives, as dishes like this one are not only delicious, they are easy to make.
Ahh...comfort in a bowl. And beautiful to boot.
Thank you gingerroot
this soba looks so comfy. makes me want to curl up in front of a fireplace and slurp. i'm not usually a fan of dashi, but I will have to try your version. really gorgeous.
Thanks edamame2003. What don't you like about dashi?
Beautiful picture. I've always wanted to learn how to make dashi. Do you ever use this dashi base for other dishes?
This is a standard dashi that would be a base for almost anything Japanese. It is miso soup base, terriyaki base, dipping sauce base. It is the simplest stock to make.
thanks midge
Thanks lapadia
This is exactly the kind of thing I could eat every day. Beautiful.
Thanks lastnightsdinner
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
This was dinner last night, and it was excellent. I had a nice piece of wild Alaskan sockeye and it poached just perfectly in the broth to medium doneness, so if anyone is squeamish about adding the uncooked fish at the end, don't be! A really great, flavorful, light but incredibly satisfying meal.