Soba noodles with Japanese mushrooms
- 20g kombu (dried seaweed), about 15cm
- 60g-80g katsuobushi (shaved dried bonito flakes)
- 135mL soy sauce
- 45mL usukuchi (light soy sauce)
- 30g sugar
- 8 fresh shiitake mushrooms, trimmed
- 2 eringi, porcini or oyster mushrooms, halved or quartered, depending on thickness
- 200g enoki mushrooms, trimmed
- 150g shimeji mushrooms, trimmed
- 1/8 Chinese cabbage, sliced
- 400g dried soba noodles
- 4 green onions, sliced
Tojo says he loves the simplicity of his craft. Soba uses extremely basic ingredients - flour and water - so there is no possibility of covering up any imperfections.
Method
Combine kombu and 2.5 litres of water in a large saucepan and bring almost to boiling point over medium heat. Remove kombu (to prevent it becoming bitter) and discard. Bring stock to the boil and add katsuobushi, reduce heat and simmer for about 8 minutes. Skim scum from surface and strain liquid into a separate saucepan (allowing the mixture to drip into the pan without squeezing). You should have about 2 litres of stock.
Combine soy sauces and sugar in a small bowl and stir until sugar is dissolved then add to stock. Add mushrooms and cabbage and simmer until vegetables are just cooked. Cook soba noodles in boiling water until just tender, drain and rinse under cold water. Place noodles in 4 serving bowls and pour hot stock and vegetables over noodles. Garnish with sliced green onions.
Serves 4.
