2

00:04
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2

() 200g
() 200g
(3cm) 1/2
1

600ml
2
3




1.

2.5

3.

4.(2)



2

() 200g


() 100g
() 40g
20g
2


2
1
3


600ml
2
3

()


1.2

2.(1)

3.1cm(2)423

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(English Recipe)

Chicken Nanban Soba
Servings: 2

INGREDIENTS
200 grams uncooked soba noodles

Soup
1 teaspoon vegetable oil
200 grams chicken thighs, roughly chopped
green onion, white part only, roughly chopped, plus green part, thinly sliced, for garnish
2 tablespoons mirin
3 tablespoons soy sauce
600 milliliters dashi stock

PREPARATION
Cook the soba noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Make the soup: Heat the oil in a large pan over medium heat. Add the chicken and green onion, and cook for about 5 minutes, until browned.
Add the mirin, soy sauce, and dashi stock, and bring to a boil. Boil for 1 minute, then remove from the heat.
Add the noodles to serving bowls. Ladle in the broth and top with the chicken and green onion. Garnish with thinly sliced green onion.
Enjoy!

Non-Fried Kakiage Soba
Servings: 2

INGREDIENTS
200 grams uncooked soba noodles

Batter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 tablespoons water

Kakiage
100 grams white onion, thinly sliced
40 grams carrot, sliced into matchsticks
20 grams Japanese parsley, roughly chopped
2 tablespoons all-purpose flour
Vegetable oil, for frying

Soup
600 milliliters dashi stock
2 tablespoons mirin
3 tablespoons soy sauce

Thinly sliced green onions, for garnish

PREPARATION
Cook the soba noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Make the batter: In a medium bowl, combine the flour, cornstarch, and water, and whisk to combine.
Make the kakiage: Add the onion, carrot, and Japanese parsley to a shallow dish. Sprinkle the flour over the vegetables and toss to coat.
Pour the batter over the vegetables and mix until well coated.
Heat the oil in a large pan until it reaches 350F (180C). Spoon the kakiage into the hot oil in 2 bunches and fry, flipping once, for about 3 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
Make the soup: In a small pan over high heat, combine the dashi stock, mirin, and soy sauce. Bring to a boil and cook for 2 minutes, then remove from the heat.
Add the noodles to serving bowls. Ladle in the broth and top with the kakiage and thinly sliced green onion.
Enjoy!