bonito flakes

A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth — dashi — that’s as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it’s made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.

Soba Noodle Soup

Salt

shaved bonito flakes

soy sauce,

mirin

sugar

nori

eggs

soba noodles

scallions

Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.

Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.

Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Learn how to make ponzu with grated daikon, a soy-based sauce that's infused with bonito flakes, kombu and citrus, and perfect for seafood.

Ponzu Sauce With Daikon Recipe

citrus rice vinegar

¾ cup, plus 2 tablespoons, soy sauce

sake

orange juice

lemon juice

lime juice

kombu

daikon,

In a sealable container, combine all of the ingredients, except for the daikon. Cover and let marinade in the refrigerator for 2 days, then strain into a serving bowl. Stir in the grated daikon to form a slushy consistency, then serve.

<p>An easy homemade traditional Japanese broth recipe made with kombu and bonito flakes is the key to this delicious bowl of ramen noodles.</p>


Dashi Ramen

shiitake dried mushrooms

garlic, crushed

water

bird chilis (opt.)

soy sauce

rice wine vinegar

cucumber,

salt

red pepper flakes

Ramen Noodles (4-5 ounces bowl)

Seared Tofu (3 ounces bowl)

Seared baby bok choy (1/2 head/bowl)

poached egg/bowl

Japanese sauce made with soy sauce, rice vinegar, lemon, and bonito flakes.  Great for fish, vegetables, tofu, and meat.

Ponzu Sauce

rice vinegar

lemon

bonito flakes (1/4 cup lightly packed)

Gather ingredients.

In a small saucepan, combine soy sauce, vinegar, and sliced lemons. Turn the heat medium and bring it to a gentle simmer.

Turn the heat off and add bonito flakes. Wait for 15 minutes, then strain and discard the bonito and lemon slices.

Keep ponzu sauce in a jar in the refrigerator. It will keep for up to one week.

Top 4 bonito flakes recipes from across the web

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Top Tags

Soba Noodle Soup

Ponzu Sauce With Daikon Recipe

Dashi Ramen

Ponzu Sauce

Top 4 bonito flakes recipes from across the web

The most viewed bonito flakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soba Noodle Soup

Ponzu Sauce With Daikon Recipe

Dashi Ramen

Ponzu Sauce

The most viewed bonito flakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine