Mushroom Ankake Soba

Por Japanese Cooking 101 · 25 min

Ingredientes

Modo de preparo

1. Thinly slice the shiitake. Break the shimeji and maitake into small clusters.
2. 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.
3. 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.
4. 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.
5. 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.

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