Malabar Spinach Soba with Custom Mentsuyu
ID: 3d068707...
A guide to elevating store-bought mentsuyu by adding bonito flakes and soy sauce, used here for a refreshing Malabar spinach 'ohitashi' (blanched vegetable) soba dish.
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🍳 Cooking Flow
Combine store-bought mentsuyu, water, and bonito flakes, simmer for 1 minute, add soy sauce, then strain and chill. → Blanch Malabar spinach in salted water, shock in cold water, squeeze dry, cut into 3cm segments, and marinate in the chilled broth for 10 minutes. → Serve boiled soba warm without rinsing in cold water, top with the ohitashi, chilled broth, and a final sprinkle of bonito flakes.
Cooking Steps
Brief Cooking Order
Combine store-bought mentsuyu, water, and bonito flakes, simmer for 1 minute, add soy sauce, then strain and chill. → Blanch Malabar spinach in salted water, shock in cold water, squeeze dry, cut into 3cm segments, and marinate in the chilled broth for 10 minutes. → Serve boiled soba warm without rinsing in cold water, top with the ohitashi, chilled broth, and a final sprinkle of bonito flakes.
Introduction
A guide to elevating store-bought mentsuyu by adding bonito flakes and soy sauce, used here for a refreshing Malabar spinach 'ohitashi' (blanched vegetable) soba dish.
Step 1
Combine 5 tablespoons of mentsuyu (2x concentrate) and 5 tablespoons of water in a small pot and heat.
Step 2
Once heated, add 3g of bonito flakes, simmer for 1 minute, then turn off the heat.
Step 3
Add 1 teaspoon of dark soy sauce and let it sit to cool down to room temperature.
Step 4
Strain the mixture through a sieve or tea strainer into a container and chill thoroughly in the refrigerator.
Step 5
Bring a pot of water to a boil, add salt, and blanch the Malabar spinach.
Ingredients List
Important Notes
💡 The custom mentsuyu can be stored in the refrigerator for about 5 days.
⚠️ When making ohitashi, make sure to squeeze the water out of the blanched Malabar spinach thoroughly so the flavor of the broth is not diluted.
🍳 Intentionally skip rinsing the soba in cold water; serving the warm noodles with the chilled ohitashi and broth creates a unique texture and pleasant throat-feel.
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