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Mushroom Ankake Soba Recipe - Japanese Cooking 101
Ingredients
- Shiitake mushroom3–4
- Shimeji mushroom½ packets
- Maitake mushroom½ packets
- Onion½
- Dashi3 cups
- Soy sauce3 tbsp
- Sake3 tbsp
- Mirin3 tbsp
- Salt¼ tsp
- Potato starch2 tbsp
- Dried Soba2 bunches
- Chili pepper
Instructions
- Thinly slice the shiitake. Break the shimeji and maitake into small clusters.
- Cut the naganegi into 2-inch pieces. Slit each piece lengthwise without cutting through, remove the core, flatten the outer layers and slice very thinly. Soak the onion slices in 2 Tbsp water for 10 minutes, then drain.
- Heat the dashi over medium heat. Add the soy sauce, sake, mirin and salt, and heat until just below boiling. Add all the mushrooms and cook a few minutes until soft.
- Mix the 2 Tbsp water with the katakuriko in a small bowl until smooth. Slowly pour it into the soup while stirring constantly. Keep warm over low heat.
- Cook the dried soba following the package directions. Place one serving in a bowl, pour the soup over it, and top with the sliced onion. Add shichimi togarashi if desired.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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OnionMushroomShiitake mushroomShimeji mushroomSoba noodleMaitake mushroom
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