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Nishin Soba
Ingredients (4 servings):
1/3 aburaage
1/4 kamaboko
1 aonegi (leek)
2 pc nishin-no-kanroni (sweet herring boiled with soy sauce)
Sobadashi
1200 ml water
6 g kombu
25 g dried tunny
1 tbsp sugar
4 portions of cooked buckwheat noodles
Usukuchishoyu
Sichimitogarashi
Preparation:
1. Wash aburaage with boiling water and slice thinly. Slice thinly kamaboko.
2. Cut into slices called aonegi and cover with a towel.
3. Cut nishin-no-kanroni into halves.
4. Pour water in a pan and add kombu. Heat it. Take out kombu before bringing to a boil. Add kedurikatsuo and sababushi and simmer on a low fire.
5. Put sugar and usukuchishoyu. Pass through a tea towel and prepare sabadashi.
6. Simmer sobu in boiling water. Place it in a colander, then put it into cups. Add sabadashi and decorate with nishin, aburaage, kamaboko and aonegi. Sprinkle sichimitogarashi to taste.
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