Japanese Recipe: variant of soba
Friday, February 20th, 2009
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. (more…)