Japanese Recipe: variant of soba
I am speaking of soba, the buckwheat pasta often served in broth and seasoned with miring, soy and dash. The soup is a dish ideal during the winter, but I will propose a variant suitable for every season and, in my opinion, the more tasty for Western palates. Generally the dry soba is sold in portions of about 100 grams, so for two people, use: 200 grams of soba, 50 g of bacon cut into cubes and two teaspoons of dash. Cook the soba in very little boiling water seasoned with the two teaspoons of dash while, in another pan, brown the bacon fate.
The cooking water must evaporate completely at this point pay the soba in the pan where bacon is browned and stir a few minutes. Certainly has not anything to with Japanese culinary tradition, but it is interesting to experience how certain flavors occidental go well with oriental ingredients.
Tags: Foods, Japanese Recipe, Soba