Niboshi Dashi Salt Yakisoba
ID: 849eb516...
A simple yet profoundly flavored salt yakisoba where the savory essence of dried sardine (niboshi) dashi is absorbed deep into the noodles. Using only green onions as an ingredient, this dish highlights the deliciousness of the dashi.
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🍳 Cooking Flow
Remove heads and innards from niboshi and simmer in water to make dashi. → Finely chop the green onion. → Heat oil in a pan, sear the noodles, then add sake and niboshi dashi, stir-frying until the noodles absorb the liquid. → Add the green onion and season with salt and pepper.
Cooking Steps
Brief Cooking Order
Remove heads and innards from niboshi and simmer in water to make dashi. → Finely chop the green onion. → Heat oil in a pan, sear the noodles, then add sake and niboshi dashi, stir-frying until the noodles absorb the liquid. → Add the green onion and season with salt and pepper.
Introduction
A simple yet profoundly flavored salt yakisoba where the savory essence of dried sardine (niboshi) dashi is absorbed deep into the noodles. Using only green onions as an ingredient, this dish highlights the deliciousness of the dashi.
Step 1
Carefully remove the heads and innards of the niboshi by hand.
Step 2
Place the prepared niboshi and 500ml of water into a pot. Bring to a boil and skim off any foam to create the dashi.
Step 3
Finely chop the whole green onion.
Step 4
Heat oil in a frying pan and add the 2 portions of yakisoba noodles to sear. Once they warm up and loosen, sprinkle with sake.
Step 5
Ladle 2 scoops of the warmed niboshi dashi over the noodles and stir-fry quickly so the noodles soak up the liquid.
Ingredients List
Important Notes
Removing the heads and innards of the niboshi thoroughly ensures a delicious dashi without bitterness or unwanted flavors.
Having the noodles fully absorb the niboshi dashi creates a deep, complex flavor even with simple seasoning.
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