|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's condiments |
Green onion |
Soba
(Buckwheat noodle) |
Bamboo shoots |
|
Spinach |
Kamaboko |
|
Satoimo(Taro potato) |
Shiitake-Mushrooms |
|
Shimeji-Mushrooms |
|
|
|
Shippoku-Soba is a Japanese Noodle made from
buckwheat flour with assorted
of topping such as Satoimo, Shiitake-Mushrooms, Spinach, Shimeji-Mushrooms,
Bamboo shoots, Kamaboko and green onion. |
|
Recipe & Recipe's
condiments |
|
11 |
Dashi
jiru
[?] |
|
1 |
Soy sauce-Koikuchi
[?] |
|
1 |
Sake
[?] |
|
0.5 |
Hon-Mirin
[?] |
 |
Cut all vegetables into bite-sized
pieces.
Boil the spinach until spinach is
cooked. |
 |
Put Satoimo, Shiitake-Mushrooms, Shimeji-Mushrooms, Kamaboko and
Bamboo shoots in a pot.
Simmer with
Amakuchi-Happou-Dashi for about 10 minutes. |
 |
Put all the Recipe's
condiments in another pot and heat it up.
Boil for 1 minute and turn off the heat. |
 |
At the same time, boil hot water in
another large
pot. |
 |
Put Soba-noodle into the boiling water.
( The pot from step #6. )
Boil the soba-noodle until soba-noodle is cooked. |
 |
Put the soba-noodle into cold water and
rinse well.
Drain the water. |
 |
Warm up the soba-noodle with hot water. |
 |
Drain hot water and place soba-noodle into
bowl. |
 |
Put the hot recipes soup
over the soba-noodle.
Dish up the vegetables and garnish. |
|
|
|
|
 |
Soba-noodle have to rinse well with cold water, after cooked. |
|
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