Kake Soba with Fish Cake and Onsen Egg
Interactive experience
Products and recipes
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.
Ingredients
- 180g (90 x 2) Hakubaku Organic Soba Noodles
- 2 large eggs, straight from the fridge
- 1L water
- 200ml cold water
- 10cm*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)
Method
- Bring 1L water to a boil in a small, heavy bottomed saucepan. Turn off the heat and add200ml cold water. Gently add eggs (eggs have to be completely submerged in thesaucepan). 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.
- 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.
- 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.
- 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 hotwater. Drain well.
- Add soy, mirin and salt to dashi and bring to a boil to evaporate alcohol from mirin. Setaside and reheat when serving.
- 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 ofkamaboko (fish cakes) and spring onions. Repeat with the rest of the ingredients intoanother bowl.