This dish is prepared in conjunction with the New Year’s Eve (Ōmisoka). Consumed hot waiting for midnight, represents an extremely common ritual in Japan and full of symbolic meaning. It is said that the Japanese began consuming this dish on New Year’s Eve starting in the 13th century and that in the Edo period this practice was definitively consolidated. While eating soba in broth, with each bite everyone should think about getting rid of the past and growing their own luck with the coming year: in the past, buckwheat flour was used by goldsmiths to collect gold dust remained.
INGREDIENTS 720 ml water 1 piece (10x10 cm) kombu seaweed 2 tablespoons katsobushi 2 spoons mirin 1 spoon sake 2 tablespoons soy sauce 1 teaspoon salt 200 gr soba — buckwheat noodles 4 slices kamaboko 1 s pring onion Schichimi (to taste)
METHOD - Put the kombu seaweed in water. Leave to soak at room temperature all night. - Put the kombu seaweed with its water in a saucepan, bring it to a boil, then remove the seaweed. - Add the katsuobushi and cook for 30 seconds, then turn off the heat. Leave to rest for at least 10 minutes. - Filter the broth eliminating the katsuobushi. Put the broth in another pan, add the mirin, sake, soy sauce and salt. Bring to a boil and then set aside. - Cut the onion finely. - Cut the kamaboko into slices. - Bring a pot of hot water to a boil. Cook the soba following the instructions on the package. Drain and cool immediately with cold water. Drain well. - Put the soba in a bowl, add the boiling broth, the spring onion and the kamaboko. Dust with the Shichimi. Serve immediately.