Just a couple of weeks ago, my friend Marc at No Recipes shared his udon recipe with Rasa Malaysia readers. In his guest post, Marc also shared his dashi recipe–the building block of Japanese cuisine. Finally, I knew what to do with the giant piece of kombu (dried seaweed) and dried bonito flakes in my pantry–two classic Japanese ingredients that I’d purchased from the Japanese market months ago.
I made the dashi accordingly. It was completely hassle free. And then, I made soba or Japanese buckwheat noodle soup, topped with my favorite Japanese fish cake “naruto” (don’t you just love the pink swirl?), boiled spinach, and some buna shimeji mushrooms. It was so good I slurped it dry.
It was really easy to make dashi from scratch, so effortless and the end result was well worth it. Thanks to No Recipes for his recipe (no pun intended).
Do you like soba? If you do, try out the soba recipe below. If you like Japanese recipes, you might also like this udon (kitsune udon) recipe.
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Jessica Sulistyo
I tried this recipe last night because I wanted to try making a homemade dashi stock, but unfortunately didn’t taste as flavorful as using Dashinomoto.
Not sure if it was because I used the local ABC kecap asin instead of Kikkoman. But to make it work I had to add some dry ebi into the stock and rice vinegar to make the taste right.
Will try to make it again with Kikkoman soy sauce and maybe it will prevent having to add the additionals into the stock :)
Master Hamachi
What I was looking for was how to make the actual noodles.