Winter Soba

For the dashi::

1 ginger finger, 2 inches long and slivered into 4 pieces lengthwise

1 konbu, 4 x 6 inch piece wiped with a damp cloth

2 cups bonito flakes

5 cups cold water


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.
At 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.
When the timer goes off strain the stock into a bowl, discard the bonito flakes and clean out the pot.
For the Winter Soba:

10 ounces Japanese soba noodles, they should only have buckwheat and flour in them

3 1/2 cups dashi

1/2 cup soy sauce

4 tablespoons mirin

1 teaspoon sugar

1/2 cup shiitakes, stems removed, jullienned

2 leek, 3 inch white only, cut into super thin, no wider than a soba noodle, strips

2 scallions, cut into thin rounds

4 eggs

1 tablespoon white wine vinegar

1 1/4 pound Halibut, skin removed, and minced

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.

In 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.

Bring 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.

Divide the noodles between four bowls. Place 4 oz of halibut into each bowl. 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.
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