Do you have a recipe for Japanese noodle soup?
Question:
Do you have a recipe of Japanese ramen noodle soup? Or can I learn this preparation at your cooking studio?
Thanks a lot!
Ms. W. Merkx
Answer:
Dear Ms. Merkx,
Thank you for asking your question! Because our chefs are specialised in Japanese dishes, our chef thought it would be more interesting giving you a recipe of Japanese noodle soup, Niku Soba noodle soup.
Niku Soba noodle soup
Soba
Soba is buckwheat noodles. Now there are special Soba noodle restaurants in Europe where they only serve a soba noodle menu. These Soba noodles are handmade daily and fresh in their kitchens. The most important ingredient of the dish is the Soba-dashi (soup) for the Soba noodles. For this dish, you can use dried Soba noodles instead of fresh soba noodles, and nowadays it's easy to get good quality dried Soba noodles.
Ingredients (4 persons):
320gr dried Soba noodles
320gr sliced rib-eye beef
200gr green onions
4 pieces dried shiitake mushrooms
200ml Teriyaki sauce
Soba dashi (soup)
800ml dashi (bonito stock)
60ml soysauce (koikuchi)
50ml mirin (oyster sauce)
Yakiniku-tare
100ml soysauce (koikuchi)
60ml mirin (oyster sauce)
120ml sake
30gr sugar
100gr glucose syrup
4 tbsp katakuri starch (dissolve in 60ml sake)
Preperation:
1. Making Yakiniku-tare (marinade for the rib-eye)
Combine the Yakiniku-tare ingredients in a cooking pan and bring to a boil over high heat, then add the katakuri starch and marinade the rib-eye beef.
2. Combine the Soba-dashi ingredients in a cooking pan and bring to a boil.
3. Soak the dried shiitake mushroom for 6-7 hours and cut off stems. Boil the dried shiitake for 5-6 minutes and pat dry.
4. Cut the green onions into 5cm length.
5. To boil the dried Soba noodles.
Put the dried Soba noodles into boiling water and boil 4-5 minutes.
Then rub and rinse in running cold water and drain the cold soba noodles on a bowl-strainer.
6. Making the Yaki-niku
Heat a large frying pan and stir-fry the slices of rib-eye with the a little bit of salt and pepper.
Add the 200 ml Teriyaki sauce and stir fry quickly.
7. Put the cold soba into boiling water to re-warm about 4-5 seconds and drain.
Place the warm Soba noodles into 4 bowls and pour the hot Soba-dashi into the bowls.
8. Top the Soba noodles with Yakiniku, dried shiitake and green onions.
Chef's tips;
1. Keep exact time of when you boil the Soba noodle.
Boil the Soba just before you serve and don't boil too soft.
2. A few seconds is enough to re-warm the Soba noodles.
3. You can also use sirloin instead of rib-eye beef.
Do not stir-fry too much.
4. You can use traditional donburi bowls for your presentation.
Cooking time is 50 minutes, but if you have already prepared the Yakiniku tare, then 30 minutes is enough for preparation before you serve.
If you should have other questions, please do not hesitate to ask them to me or to one of the other Okura chefs!
Kind regards,
Akira Oshima
Advisor＆Honorary Executive Chef
Japanese Restaurants
