Kake Soba with Fish Cake and Onsen Egg
This comforting Japanese classic features tender soba noodles in a savoury homemade dashi broth. Topped with silky onsen eggs, delicate fish cakes, and fresh spring onions, it is pure umami bliss.
Kake Soba with Fish Cake and Onsen Egg
This comforting Japanese classic features tender soba noodles in a savoury homemade dashi broth. Topped with silky onsen eggs, delicate fish cakes, and fresh spring onions, it is pure umami bliss.
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Ingredients
- 180 g 90 x 2 Hakubaku Organic Soba Noodles
- 2 large eggs straight from the fridge
- 1 L water
- 200 ml cold water
- 10 cm*6cm piece kombu dried kelp
- 1 cup katsuobushi dried bonito flakes
- 2 tablespoons soy sauce
- 3 tablespoons mirin
- 1/4 teaspoon salt
- 1 spring onion finely chopped
- 8 slices kamaboko Japanese fish cakes
Instructions
- Bring 1L water to a boil in a small, heavy bottomed saucepan. Turn off the heat and add
- 200ml cold water. Gently add eggs (eggs have to be completely submerged in the saucepan). Cover saucepan with lid and leave for 12 minutes (in winter this can take 13- 14 minutes). Take eggs out and leave at room temperature for 3-4 minutes. Set aside.2 large eggs
- Fill saucepan with 4 cups of water and add kelp and let it sit for 10 minutes. Bring water to a boil. Just before water starts to boil take out the kelp. Discard kelp or save it for another use.10 cm*6cm piece kombu
- Add in katsuobushi (dried bonito flakes) and let it brew in the broth for at least 10 minutes or until katsuobushi (dried bonito flakes) have sunk to the bottom of the saucepan.1 cup katsuobushi
- Drain broth over fine mesh/ colander and discard katsuobushi (dried bonito flakes). There should be 3 – 3 1/3 cups dashi broth.
- Bring water to a boil in a large pot. Cook soba as per packet instructions. Rinse with hot water. Drain well.180 g 90 x 2 Hakubaku Organic Soba Noodles
- Add soy, mirin and salt to dashi and bring to a boil to evaporate alcohol from mirin. Set aside and reheat when serving.2 tablespoons soy sauce, 3 tablespoons mirin, 1/4 teaspoon salt
- In a bowl add 1⁄2 the soba noodles and pour in 1⁄2 the broth. Gently break onsen egg into a small dish and then slide the egg on top of the soba noodles. Top with 2 slices of kamaboko (fish cakes) and spring onions. Repeat with the rest of the ingredients into another bowl.1 spring onion, 8 slices kamaboko
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